Kale and Quinoa Salad

Kale and Quinoa Salad

This kale and quinoa salad combines shredded kale with quinoa, dried cranberries, sliced apple, roasted almonds and finely grated Pecorino, dressed with a simple lemon olive oil vinaigrette.

I like to make it in the fall, when apples are in season and holiday meals are on the horizon.

It works equally well as a side salad for dinner, part of a holiday meal, or as a make-ahead lunch. The quinoa and dressing can be prepared ahead of time, and the salad keeps well in the refrigerator.

A Note on the Kale

The one step I don't skip when making this salad is massaging the kale. After removing the stems and finely shredding the leaves, I toss them with a little of the vinaigrette and work it into the leaves with my hands for a minute or two.

The dressing softens the kale and seasons it at the same time. That means the kale is already softened before the rest of the ingredients go into the bowl.

I use lacinato kale for this salad, but any variety of kale will work.

Ingredients

Kale — Lacinato kale is my preference, but curly kale or another variety can be used. Remove the stems and finely shred the leaves before massaging them with some of the vinaigrette.

Quinoa — I use a tricolor quinoa blend, although all white will work just as well.

Almonds — Dry roasted almonds add crunch.

Dried cranberries — Their tart sweetness works well with the fresh apple and salty cheese.

Apple — Use a crisp apple with a little acidity. I like the contrast it gives the quinoa and kale.

Pecorino — I grate the Pecorino directly into the salad rather than shaving it into larger pieces. That distributes the cheese throughout the salad, adding a salty note to the dressing.

Lemon olive oil vinaigrette — Fresh lemon juice, extra-virgin olive oil, salt and pepper make a simple dressing.

How to Make Kale and Quinoa Salad

Cook the quinoa

I use the pasta method for cooking quinoa rather than cooking it in a measured amount of water. It is simple and gives me consistently fluffy quinoa.

Bring a large pot of salted water to a boil. Rinse the quinoa and add it to the boiling water. Cook according to the package directions, usually about 15 minutes, until the quinoa is tender.

Drain the quinoa well, then return it to the pot. Cover and let it rest for another 10–15 minutes. The quinoa continues to steam as it rests, absorbing any remaining moisture and becoming fluffy.

I use this same method in my roasted vegetable quinoa salad.

Make the vinaigrette

Whisk together the lemon juice, olive oil, salt and pepper.

Set aside enough of the vinaigrette to massage into the kale and reserve the rest for dressing the finished salad.

Massage the kale

Place the finely shredded kale in a large bowl and add a small amount of the vinaigrette. Use your hands to massage the dressing into the leaves for a minute or two, until the kale softens.

Assemble the salad

Add the cooked quinoa, almonds, dried cranberries, sliced apple and grated Pecorino to the bowl with the kale.

Add the remaining vinaigrette and toss until everything is evenly coated. Taste and adjust the seasoning as needed.

Variations

• Dried cherries instead of cranberries: Dried cherries have a similar flavor and are a good swap for cranberries.
• Walnuts instead of almonds: Walnuts also work well with the apples and Pecorino.
• Parmesan instead of Pecorino: Parmesan works in place of the Pecorino.
• Pear instead of apple: A firm pear can be used in place of the apple.

You can also mix and match the variations. Dried cherries with walnuts and pears, for example, make a very good combination.

How to Store

Store the salad in an airtight container in the refrigerator. The kale and quinoa hold up well once dressed, so the salad can be assembled a day ahead and refrigerated.

If you're making the salad several days ahead, keep the quinoa and dressing refrigerated separately and assemble it closer to serving.

Final Thoughts

This kale and quinoa salad works as a side for dinner or a holiday meal, but I also like it for lunch with chickpeas or another protein added. The combination is easy to change depending on what you have available: try dried cherries instead of cranberries, walnuts instead of almonds, Parmesan instead of Pecorino, or pear instead of apple.