Kale Salad with Quinoa and Cranberries

Nutrition Notes

Ingredients

• 1 large garlic clove (grated or finely minced)
• 1 small shallot (minced)
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon pure maple syrup
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 bunch lacinato kale (center ribs removed, leaves finely chopped)
• ¼ cup sliced almonds
• 1 cup cooked quinoa
• ¼ cup dried cranberries
• 2 tablespoons grated or shaved Parmesan cheese

Preparation

1. 1

   Step 1

   Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
2. 2

   Step 2

   Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls—literally rub the leaves between your fingers—for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it’s worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
3. 3

   Step 3

   Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
4. 4

   Step 4

   Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
5. 5

   Step 5

   Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.

6. Bon appetit!