Saladscountryliving5.0
Kale Salad with Pickled Cranberries and Crispy Quinoa
We packed all the best flavors of fall into this crunchfest.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●baking sheet
- ●strainer
- ●skillet
- ●whisk
📝 Preparation Steps
1
Pickle cranberries: Bring vinegar and sugar to a boil in a small saucepan. Add spices and bitters; simmer 8 to ⏱️ 10 minutes. Add cranberries and simmer just until starting to burst, 1 to ⏱️ 2 minutes. Pour into a heatproof jar or bowl and cool; cover and chill 1 day or up to 2 weeks. Strain and discard spices before using.
2
Make salad: Bring 2 cups salted water to a boil in a medium saucepan. Add quinoa and cook just until tender, 10 to ⏱️ 12 minutes. Drain through a fine wire-mesh strainer and spread on a baking sheet to dry, ⏱️ 30 minutes. (Toss occasionally to separate grains.)
3
Line a plate with paper towels. Heat canola oil in a small skillet over medium heat. Add quinoa and fry, stirring occasionally, until crisp, 2 to ⏱️ 3 minutes. Drain in a fine wire-mesh strainer, then spread on prepared plate. Season with salt.
4
Whisk together lime juice, honey, and mustard in a bowl. Gradually whisk in olive oil until completely combined. Stir in sage and season with salt and pepper.
5
Place kale in a bowl and drizzle with dressing; massage until leaves start to become soft. Add apples, pistachios, pickled cranberries, and toasted quinoa and toss to combine. Top with cheese.
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