Kale salad is made hearty with the addition of quinoa, cheddar, and crispy candied nuts. It’s filling enough to be served as a main course, but can be easily served as a side (for up to six diners). Seasonal, simple, and made with common ingredients, you’ll want to keep this recipe in your repertoire for satisfying lunches and light dinners.
Drizzle this creamy dressing over avocado toast in the morning, or create a zestier chickpea or egg salad sandwich for lunch.
Kale, Quinoa, and Blackberry Salad with Candied Almonds
Ingredients
- 2 cups (500 mL) water
- 1 cup (250 mL) uncooked white or black quinoa
- 1/2 cup (125 mL) raw, unsalted whole almonds
- 1 Tbsp (15 mL) sesame seeds or hulled hempseeds
- 1 Tbsp (15 mL) maple syrup or honey
- 1/4 tsp (1 mL) sea salt
- 1/4 cup (60 mL) Master Vinaigrette
- 3 Tbsp (45 mL) plain kefir or plain whole milk yogurt
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) ground black pepper
- 4 cups (1 L) packed, destemmed, roughly chopped kale (about 1/2 bunch)
- 2 cups (500 mL) fresh blackberries
- 1/2 cup (125 mL) grated or shaved white cheddar
Nutrition
Per serving:
- calories483
- protein18g
- fat26g
- saturated fat5g
- trans fat0g
- carbohydrates51g
- sugars9g
- fibre10g
- sodium332mg
Directions
01
In medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes.
02
Preheat oven to 350 F (180 C).
03
Line large baking sheet with parchment paper. Place almonds, sesame or hempseeds, maple syrup or honey, and salt on baking sheet. Toss to combine and spread in single layer. Roast for 5 to 10 minutes, until caramelized. Cool to room temperature (nuts will get crispy) and roughly chop.
04
In large bowl, whisk together Master Vinaigrette, kefir or yogurt, lemon juice, and pepper until fully combined. Add kale, blackberries, and cooked quinoa, reserving a few blackberries for garnish (optional). Mix until all ingredients are incorporated, cover, and chill for 1 hour.
05
When salad is cool, mix in cheddar, reserving some for garnish (optional). Cover and chill until ready to enjoy, or for up to 3 days. To serve, garnish with reserved blackberries and cheddar, plus candied almonds.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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