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From Haley’s kitchen

Kale & Quinoa Chopped Salad

Wilting the kale in a hot skillet for just a minute mellows out that raw bite and makes the leaves tender enough to actually want to eat, so don't skip that step. A bright, garlicky vinaigrette brings everything together, and the grapes and seeds give you these little pops of sweetness and crunch that make the whole bowl feel complete.

Kale & Quinoa Chopped Salad
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Kale & Quinoa Chopped Salad

Yield: 6 peoplePrep: 30mTotal: 30m

Gather

Ingredients

Salad
  • 8 cups curly kale chopped into small pieces (I used a large bag of pre-chopped kale)
  • 1 cup quinoa cooked
  • 1 1/2 cups dark purple or black grapes halved
  • 1 red bell pepper chopped into small pieces
  • 1/4 cup raw sunflower seeds
  • 1 cup crumbled feta cheese
Lemon Vinaigrette
  • 1 large lemon juiced
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • sprinkle of salt & pepper
  • 1 tablespoon dijon mustard
Balsamic Vinaigrette
  • 1/2 cup balsamic vinegar
  • 3 tbsp dijon mustard
  • 3 cloves garlic minced
  • 1 1/2 cups olive oil
  • 3/4 tsp salt & pepper

Let’s cook

Steps

  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  2. Wilt the kale in the skillet just a little, to take out some of the bitterness and toughness.
  3. Add the kale to a large salad bowl.
  4. Add the rest of the salad ingredients to the bowl and toss well.
  5. In a small bowl, whisk together the vinaigrette ingredients, and pour over the salad. Toss well.
  6. Finish off with a pinch of salt. Refrigerate until ready to serve.

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