Kale Salad with Red Quinoa, Fennel, and Carrots
This fresh, satisfying salad makes a welcome break from rich holiday foods.
Photo: Jeffery Cross; Styling: Jeffrey Larsen
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
Cook quinoa according to package instructions, about 20 minutes. Meanwhile, very thinly slice carrots on the diagonal and very thinly slice fennel.
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.
Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.
Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.
*Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.
Servings Serves 4
- Amount Per Serving
- Calories 412Calories from Fat 56
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 4.8g24%
- Cholesterol 5mg2%
- Sodium 322mg14%
- Total Carbohydrate 38g13%
- Dietary Fiber 7.1g29%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.