Photo: Jeffery Cross; Styling: Jeffrey Larsen
YieldsServes 4
AuthorStephanie Spencer

This fresh, satisfying salad makes a welcome break from rich holiday foods.­

How to Make It

Step 1
1

Cook quinoa according to package instructions, about 20 minutes. Mean­while, very thinly slice carrots on the diagonal and very thinly slice fennel.

Step 2
2

Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.

Step 3
3

Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.

Step 4
4

Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.

Step 5
5

*Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.

Ingredients

 2/3 cup red quinoa, rinsed
 2 small carrots (preferably mixed colors)
 1/2 fennel bulb
 1/3 cup extra-virgin olive oil
 3 tablespoons sherry vinegar
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
 8 cups baby kale or mixed greens, larger pieces roughly torn
 1/3 cup crumbled fresh goat cheese
 1/4 cup toasted sliced almonds
  Pomegranate molasses* or balsamic vinegar, for drizzling
  Flake salt, for finishing

Directions

Step 1
1

Cook quinoa according to package instructions, about 20 minutes. Mean­while, very thinly slice carrots on the diagonal and very thinly slice fennel.

Step 2
2

Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.

Step 3
3

Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.

Step 4
4

Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.

Step 5
5

*Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.

Kale Salad with Red Quinoa, Fennel, and Carrots