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Kale, Quinoa and Blackberry Salad

Serves 4


    Kale salad is made hearty with the addition of quinoa and crispy candied almonds. Seasonal, simple and made with common ingredients, you’ll want to keep this recipe in your repertoire for satisfying lunches and light dinners.


    Kale, Quinoa and Blackberry Salad


    • 2 cups water
    • 1 cup uncooked white or black quinoa
    • 1/2 cup raw, unsalted whole almonds
    • 1 Tbsp sesame seeds or hemp hearts
    • 1 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 1/4 cup Master Vinaigrette
    • 3 Tbsp plain dairy-free yogurt
    • Juice of 1/2 lemon
    • 1/4 tsp ground black pepper
    • 4 cups packed, destemmed, roughly chopped kale (about 1/2 bunch)
    • 2 cups fresh blackberries


    Per serving:

    • calories483
    • protein18g
    • fat26g
    • carbs51g
      • sugar9g
      • fiber10g
    • sodium332mg



    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.


    Preheat oven to 350 F.


    Line large baking sheet with parchment paper. Place almonds, sesame seeds or hemp hearts, maple syrup 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.


    In large bowl, whisk together Master Vinaigrette, 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.


    To serve, garnish with reserved blackberries, plus candied almonds.


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    This recipe is part of the Salads That Actually Satisfy collection.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.