This salad will covert the most ardent kale-hater into a passionate kale-addict. It stays crunchy for days, it’s sweet, salty, nutty, and nutritious. The measurements are more like suggestions, make it your own. 

The What: 
  • 1 cup quinoa
  • 1/2 cup quick cooking oats
  • 1/3 cup pecans
  • 1/3 cup raw almonds
  • 1/3 cup sunflower seeds 
  • 7 cups kale, chopped 
  • 2 green onions
  • 1/2 cup dried cranberries
The Dressing: 
  • 3 tablespoons maple syrup (Canadian) 
  • 3 tablespoons balsamic vinegar 
  • 1/4 cup vegetable oil 
  • 1/4 cup olive oil 
  • Juice of 1/2 lemon
  • 1 teaspoons salt 

 

The How: 

Preheat the oven to 350° to toast the oats and nuts. 

Start by cooking the quinoa. I choose a tricolor quinoa, but whatever you have is also okay.

Cook the quinoa according to the instructions on the package. My bag of quinoa instructed me to put two cups of water for every cup of quinoa and simmer for 20 minutes until the water was absorbed. 

Place the the oats, pecans, almonds, and sunflower seeds on a baking sheet lined with parchment paper. Place in the oven and watch closely. It should take about 5 minutes for the nuts and oats to turn light brown. Take the baking sheet out and give it a shake once or twice during the process. You can also toast them in a dry frying pan on medium high-heat. 

Prepare the kale by washing each leaf, removing the hard stems and chopping them up to bitesize pieces. 

Chop the green onions finely. I did not have green onions so I used a finely chopped  small red onion. 

In a jar with a lid, place the maple syrup, balsamic vinegar, vegetable oil, olive oil, lemon juice and salt, close the lid tightly and shake it like a polaroid picture. This dressing is so good you are going to want to mix it into cocktails; don’t !

Assembly time: Place the kale, in a large bowl and top with the toasted oats, nuts, seeds, green onions, cranberries and cooked quinoa. 

Drizzle in about half of the dressing and toss with your hands. While tossing, give the kale a gentle massage, this will tenderize it and help it absorb the dressing. 

 

Maple Kale Crunch Salad

Maple Kale Crunch Salad

This salad will covert the most ardent kale-hater into a passionate kale-addict. It stays crunchy for days, it's sweet, salty, nutty, and nutritious. The measurements are more like suggestions, make it your own.

 

Ingredients

  • 1 cup quinoa
  • 1/2 cup quick cooking oats
  • 1/3 cup pecans
  • 1/3 cup raw almonds
  • 1/3 cup sunflower seeds
  • 7 cups kale, chopped
  • 2 green onions
  • 1/2 cup dried cranberries
  • The Dressing:
  • 3 tablespoons maple syrup (Canadian)
  • 3 tablespoons balsamic vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1 teaspoons salt

Instructions

  1. Preheat the oven to 350° to toast the oats and nuts.
  2. Start by cooking the quinoa. I choose a tricolor quinoa, but whatever you have is also okay.
  3. Cook the quinoa according to the instructions on the package. My bag of quinoa instructed me to put two cups of water for every cup of quinoa and simmer for 20 minutes until the water was absorbed.
  4. Place the the oats, pecans, almonds, and sunflower seeds on a baking sheet lined with parchment paper. Place in the oven and watch closely. It should take about 5 minutes for the nuts and oats to turn light brown. Take the baking sheet out and give it a shake once or twice during the process. You can also toast them in a dry frying pan on medium high-heat.
  5. Prepare the kale by washing each leaf, removing the hard stems and chopping them up to bitesize pieces.
  6. Chop the green onions finely. I did not have green onions so I used a finely chopped  small red onion.
  7. In a jar with a lid, place the maple syrup, balsamic vinegar, vegetable oil, olive oil, lemon juice and salt, close the lid tightly and shake it like a polaroid picture. This dressing is so good you are going to want to mix it into cocktails; don't !
  8. Assembly time: Place the kale, in a large bowl and top with the toasted oats, nuts, seeds, green onions, cranberries and cooked quinoa.
  9. Drizzle in about half of the dressing and toss with your hands. While tossing, give the kale a gentle massage, this will tenderize it and help it absorb the dressing.
http://www.foodosopher.com/kale/

 

Check out other Foodosopher salads HERE !