Description
The perfect winter salad is only 10 minutes away. Using kale, this salad can be prepped ahead and keeps for 5 days in the fridge – making the perfect leftovers!
Ingredients
Scale
For the dressing
- ¼ cup fresh cranberries
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon diced shallots
- 1 tablespoon diced fresh ginger
For the salad
- 1 bunch purple kale
- 2 pears, chopped
- ½ cup dried unsweetened cranberries
- ½ cup raw walnuts, crushed
- 1 cup cooked quinoa
Instructions
To make the dressing
- In a small bowl, mash the cranberries with a fork.
- Add the oil, vinegar, syrup, shallots, and ginger and whisk well. Set aside.
To make the salad
- Wash the kale thoroughly and pat dry with a towel.
- In a large bowl, use scissors to cut the kale leaves off the stems and into bite-size pieces.
- Using your hands, massage the dressing into the kale for about 1 minute to help breakdown the enzymes and soften the kale (this makes it more palatable and easier to chew!).
- Add the pears, cranberries, walnuts, and cooked quinoa.
- Gently toss to combine and serve immediately.
Notes
Dressing Variation Tip
- For a smoother (or quicker) dressing, blend the dressing ingredients in a high-speed blender until smooth.
Salad Variation Tip
- Add in some cooked squash for some more winter flavours and texture.
Storage Tip
- You can make this salad ahead and store in an airtight container for 5 days in the refrigerator. Follow the directions, as above, but omit the pears and add right before serving.
Nutrition
- Serving Size: 4