Let’s be honest, you would have had to be living under a rock for the past couple of years to miss the fact that kale is ridiculously healthy. The quintessential ‘superfood’ seems to have made its way into almost every possible meal. I’ll admit that there are many food fads that I’m not fond of; however, it’s hard to find a fault with this one. Full of fibre, and vitamins A, C, K, B6, folate and manganese, it’s earned its spotlight.
I eat a lot of kale (mostly in the form of the Captain’s Kale Caesar Salad on my cousin Jillian Harris’ website…I make it without the bacon, it’s addictive!), but had never tried baby kale. No surprise, I love it! Baby kale is tender much like arugula, and is less bitter than its ‘grown up’ counterpart. This salad is incredibly simple and filling thanks to the protein and fibre-packed quinoa and nuts.
- 4 c. loosely packed baby kale
- 1 c. uncooked quinoa (cook according to directions)
- ½ c. dried cranberries
- ½ c. toasted pumpkin seeds
- ½ c. toasted sliced almonds
- 2/3 c. feta cheese, crumbled
- salt and pepper to taste
- 1 Tbsp. honey
- 1 clove garlic, crushed
- 1 ½ Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- juice of 1 lemon
- 1/3 c. avocado oil
- Cook the quinoa according to the package directions, remove the lid from the pot, fluff, and set aside to cool to room temperature.
- Combine all of the salad ingredients together in a large bowl.
- In a mason jar or glass, combine the dressing ingredients except for the avocado oil. Whisk together, and add the oil in a slow stream while whisking (I use an Aerolatte, they are the BEST for making salad dressings we use it every day).
- Toss the dressing with the salad, season with salt and pepper to taste and serve.