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From Haley’s kitchen

Loaded Kale Salad

Add the hot quinoa straight to your chopped kale, the warmth will soften it just enough to make it tender and more pleasant to eat without turning it to mush. That cashew-based dressing comes together in a blender in about a minute, and it's so much creamier than you'd expect from something this simple.

Loaded Kale Salad
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Loaded Kale Salad

Yield: 4 people

Gather

Ingredients

  • 1 bag kale
  • 6-8 pieces cooked & crumbled bacon
  • 1 cup quinoa
  • 1 -6 ounce crumbled feta cheese
  • 1/2 sweet purple onion - diced
  • 1 can white beans - drained
  • Air fried - chicken strips , chopped bite size optional ( I love the bare brand from sams freezer section) cleaner ingredients and taste like CFA
Creamy Cashew Dressing
  • 1/2 cup cashews
  • 1/2 cup milk of choice
  • 2 tsp dijon mustard
  • 1 TBSP nutritional yeast
  • 3 TBSP olive oil
  • 1/2 lemon juiced
  • salt
  • pepper
  • garlic powder

Let’s cook

Steps

  1. Cook 1 cup of quinoa to package instructions and set aside. Cook bacon on a sheet-pan at 425 degrees until crisp. If you are adding the chicken strips, pop those in the air-fryer now
  2. While the quinoa, bacon, and chicken cooks, Chop your kale into bite size pieces. In a large bowl, combine kale, feta cheese, diced purple onion, 1 can of rinsed and drained white beans.
  3. Add the quinoa in hot, and the crumbled bacon. Toss to combine. Salt your salad with about 1 tsp of salt. Toss to combine.
  4. If you are making your dressing homemade, combine dressing ingredients in a food processor or blender until creamy. Drizzle over salad and ENJOY!;";

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