It's slightly warm, slightly not, with crisp tendrils of fresh kale, bouncy, nutty quinoa, sweet dried cranberries, Feta cheese, and roasted pistachios. The shaken citrus vinaigrette punctuates the flavors and texture with a tongue-smackingly-pleasant tartness. This is the salad I want the week before Christmas and through the new year, resting in the fridge for quick lunches or devoured as a main with a hunk of sourdough bread used for scooping.
Notes: Olive oil is extra virgin.
WINTER KALE & QUINOA SALAD
Ingredients: 3 cups cooked quinoa, 1 cup chopped kale, 1/2 cup dried cranberries, 1/2 cup crumbled Feta cheese, a handful of roasted pistachios.
Shaken citrus vinaigrette: juice of 1 large orange, juice of 1 large lemon, 1/4 cup olive oil, 1 tsp. Dijon mustard, 1 tsp. honey, 1 tsp. minced garlic, big pinches of sea salt and pepper (for extra citrus oomph, add a little zest from the fruits...)
Serves 4.
1. Build salad: Cook quinoa according to package directions. Cool to warm, then add to a large bowl. Add kale, dried cranberries, pistachios and Feta cheese. Toss.
2. Make vinaigrette: Add the ingredients for the vinaigrette into a jar with a lid. Shake well. Or whisk the ingredients together until emulsified. Pour over the salad and toss (gently) again. Will keep covered in the fridge up to 4 days.
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