I typically don't crave salads in the winter. For one, they're cold. And when it's cold outside, a cold salad is the last thing I want. I much rather be snuggled up in my leggings and embarrassing-but-oh-so-comfy winter Crocks, eating soup or a warm veggie sandwich for lunch.
Then this salad walked into my life.
Something else that makes me happy: Do you remember those ridiculous McSalad Shakers? They were enough of a toy to make me interested in salads as a pre-teen. Depending on the assembly method you employ, this salad is a shaker salad! I prefer to toss everything for this salad into a lidded bowl with the quinoa on top; and when I'm ready to eat it, pour on the dressing, sing a little song, and shake it up.
It's the simple things in life.
Happy meatless eating!
Kale & Quinoa Salad
Slightly Adapted from Cookie & Kate,
Originally from The Smitten Kitchen Cookbook
3 packed cups curly kale, chopped
3/4 cups quinoa, dry
1/3 cup dried cranberries
3 tablespoons pecans, chopped
1/3 cup feta
2 tablespoons olive oil
1 1/2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoon honey
2 tablespoons water
salt & pepper, to taste
- Cook quinoa according to directions and allow to cool. Make dressing by adding all the dressing ingredients, except salt and pepper, to a small bowl. Whisk together with a fork until well incorporated.
- Add kale to a large bowl and pour about 1 tablespoon of dressing and a sprinkle of salt. Massage kale until dressing and salt is evenly distributed (This can be done the night before or the morning of the day you plan to serve it).
- Toss in dried cranberries, pecans, and feta. You can serve this two ways: equally divided into 4 servings and topped with quinoa and drizzled dressing (to ensure each salad has the same amount of quinoa and dressing) or all tossed together with the quinoa and dressing. If you serve the first way, I suggest that you serve them in bowls that can be covered and shaken.