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Kale kind of sucks.
I’m aware of the inflammatory nature of the previous statement, but I like to keep it as real as possible on this blog. Trust me, no one is more upset than I am that I haven’t gotten on board with this trendy green. I’d actually like nothing more than to fall in love with kale, since admitting to other foodies/healthy eaters that I’m not a fan tends to go over about as well as when I tell people that I don’t really like dogs or babies.
Obviously, I am familiar with the superfood qualities that kale possesses, but in case you are not, I shall briefly summarize them for you. Kale is a nutritional powerhouse, people. It’s packed with calcium, fiber, and mass quantities of vitamins A, C, and K, as well as a host of essential minerals. It also has several sulphur-containing phytonutrients that amp up your body’s natural detox power, such as kaempferol, which apparently activates longevity genes. Kale fights cancer. It prevents heart disease. It promotes brain health and clear skin. Plus, the leafy green clocks in at a mere 33 calories per cup, so eating it will definitely make you skinnier. Kale is magic.
As you may know by now, I’m a sucker for foods with extreme health benefits, especially when they promise to make me smarter and prettier (see: Domesticate ME!’s love affair with sweet potatoes). As a result, disliking kale has caused me a significant amount of stress. Sure, I choke down a green juice every few weeks, and I’ll pick at a kale salad when it’s the only option, but I certainly don’t ingest enough kale to noticeably improve my brain function or skin glowy-ness. This makes me sad.
In an effort to become more pro-kale, I have been doing a solid amount of experimenting with the super green of late. I’ve tried blending it in smoothies, wilting it in soups, steaming it, sautéing it, baking it as “chips” (hate), and using it as a raw base for salads. None of these kale “situations” were terrible, but they certainly weren’t great, and as of a few weeks ago. I had pretty much given up all hope on the kale front.
And then my kale miracle happened.
Last weekend, I accompanied my roommate to The Smith for dinner with some friends. It was packed, and despite our reservation, we waited more than half an hour for our table. There was a bar, so I couldn’t have cared less, but our hostess felt very guilty for making us wait, and the restaurant was kind enough to send us a complimentary kale salad. After a few cocktails, I was displeased that we were gifted free kale instead of tater tots, but I now realize that it was fate.
That kale was a game changer for me. The finely chopped greens were incredibly tender (versus tough and chewy) and subtly dressed with lemon, olive oil and a hint of garlic. The sweetness of dried cranberries balanced the bitterness of the kale, and toasted almonds added an amazing, nutty crunch. There was also a decent amount of quinoa involved, which gave the salad extra heartiness, while still keeping things light, and a dusting of grated Parmesan really tied everything together. After the first tentative bite, I was sold.
I’m not going to lie, I’m still far from a kale convert, but I am slowly warming to it, and I’ve recreated this Kale Salad with Quinoa, Cranberry and Toasted Almonds twice since my trip to The Smith. I can honestly say that it is a pretty awesome creation. And if I’m into it, imagine how all you kale-loving freaks will feel about it. Prepare yourselves.
The best part about this salad is that it actually tastes better the next day. The longer the kale marinates in the dressing, the more tender it becomes, so it’s the type of thing that you could easily make a big batch of on a Sunday and then eat all week long. As far as salads go, this one looks very pretty and impressive on a platter, and I highly recommend serving it as an appetizer when entertaining, or even as a wildly healthy Thanksgiving side. (My family would never let me serve kale at Thanksgiving, but perhaps yours is more alternative.)
Speaking of Thanksgiving, I am aware that we are getting very close to the big day. Don’t worry, I’m about to drop some T-Day recipes on you, but please try this kale salad in preparation. Since I believe in eating one’s weight in Thanksgiving favorites for at least three days, I like to go into the holiday feeling as Gwyneth-like as possible. I suggest you do the same.
P.S. If you’re super antsy for Thanksgiving recipes, I made a Perfect Thanksgiving Pinterest board to inspire you. You’re welcome.
Kale Salad with Quinoa, Cranberries and Toasted Almonds: (Serves 2 as a meal, 4 as a side)
Ingredients:
1 bunch dinosaur or lacinato kale
1 cup cooked quinoa
¼ cup sliced almonds, toasted
1/3 cup dried cranberries
2 tablespoons grated Parmesan cheese
For the dressing:
1 clove garlic, minced
1 small shallot, minced
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt
Fresh Ground Pepper
Preparing your Kale Salad with Quinoa, Cranberries and Toasted Almonds:
-Start by making your dressing. Combine all of the ingredients for the dressing in a small bowl and set aside while you prepare your kale. (This will soften the shallots and allow the flavors to mingle).
-The first thing you need to do is remove the ribs from your kale. Don’t panic, there is a very simple way to do this. Start by tearing away about an inch on each side of the kale’s stalk to form “flaps.”
-Now grab the bottom of the stalk with one hand and pull up with the other hand. The entire kale leaf should come right off. Magic!
-Pile the kale leaves on top of each other and roll them up like a giant cigar.
-Thinly slice the kale, and then chop it finely. Place your chopped kale to a large mixing bowl.
-Pour the dressing over the kale.
-Use your hands to mix the salad (this is known as “massaging the kale” in fancy culinary speak), making sure that every leaf is well coated.
-Set aside for 10-15 minutes, stirring occasionally, until the kale becomes very wilted.
-While your kale is wilting, toast the almonds. Place the sliced almonds in a pan (with no oil!) and toast for 3-4 minutes until they are golden brown and fragrant.
-Add the quinoa, along with half of the almonds and cranberries to your wilted kale and toss to combine.
-Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with Parmesan. Here’s to your health, friends!
Kale Salad with Quinoa, Cranberries and Toasted Almonds
Ingredients
- 1 bunch dinosaur or lacinato kale
- 1 cup cooked quinoa
- ¼ cup sliced almonds, toasted
- 1/3 cup dried cranberries
- 2 tablespoons grated Parmesan cheese
- For the dressing:
- 1 clove garlic, minced
- 1 small shallot, minced
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt
- Fresh Ground Pepper
Instructions
- Start by making your dressing. Combine all of the ingredients for the dressing in a small bowl and set aside while you prepare your kale. (This will soften the shallots and allow the flavors to mingle).
- The first thing you need to do is remove the ribs from your kale. Don’t panic, there is a very simple way to do this. Start by tearing away about an inch on each side of the kale’s stalk to form “flaps.” Now grab the bottom of the stalk with one hand and pull up with the other hand. The entire kale leaf should come right off. Magic!
- Pile the kale leaves on top of each other and roll them up like a giant cigar. Thinly slice the kale, and then chop it finely. Place your chopped kale to a large mixing bowl.
- Pour the dressing over the kale and use your hands to mix the salad (this is known as “massaging the kale” in fancy culinary speak), making sure that every leaf is well coated. Set aside for 10-15 minutes, stirring occasionally, until the kale becomes very wilted.
- While your kale is wilting, toast the almonds. Place the sliced almonds in a pan (with no oil!) and toast for 3-4 minutes until they are golden brown and fragrant.
- Add the quinoa, along with half of the almonds and cranberries to your wilted kale and toss to combine.
- Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with Parmesan.
Like this? Leave a comment below!
This is, in a word (or 3), so f*cking good, and the easiest to prep in advance (and I have twin toddlers – this is saying something!) My kale averse husband downed half of it. Served with pan seared salmon and baked potatoes. Also 10/10 will vouch its even better the next day – recommend doubling it if you think you won’t devour it day of though.
This is such a great salad! Perfectly balanced with bright dressing, sweet craisins, crunchy nuts.
I love to make a batch of this and keep it in the fridge for lunch all week.
I just made this for the 400th time. Every time I make it, people beg for the recipe and think I’m an awesome cook. My toddlers eat it, and even pregnant me thought it was good, and she subsisted on fries, Skittles, and tofu. Nursing me is off dairy so baby will stop crying. This salad is just as good with goat cheese crumbles as with parmesan. Thank you, thank you!
This is the 2nd time I made it. I didn’t have all the ingredients so I substituted the shallot with 1/2 minced red onion (rinsed). I soaked currants in place of cranberries. I also made the quinoa with vegetable broth instead of water. it is amazing. thanks for the inspiration.
Ok, so it’s been TWO years and I’m still making this salad. Last night I substituted dried cherries in a nod to Michigan, my new home since I last posted. We all try new recipes now and then, but how often do they become a kitchen wardrobe staple?! Am very grateful. XO
I have made this a few times and we all love it, even my 4 yr old! Tonight I drizzled a balsamic reduction and it was a.maz.ing.