Recipe of the Week 9/6: Kale Salad with Quinoa and Cranberries

Yields 4 Servings 


For the dressing: 

For the salad: 


Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls—literally rub the leaves between your fingers—for a minute or two, until the leaves soften and darken in color. Briefly set aside. Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl. 

Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine. Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese. 


Adapted from: 

Nutritional Facts: Serving: 1/4 of salad, Calories: 226kcal, Carbohydrates: 27g, Protein: 6g, Fat: 11g, Saturated Fat: 1.5g, Cholesterol: 2mg, Sodium: 149mg, Fiber: 3g, Sugar: 7g 

Found b: Brianna Lawless MS RDN

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