Kale, Quinoa ‘n Roasted Beet Salad with Maple-Cider Vinaigrette

Whether you are working on your menu for an upcoming holiday dinner, or just want to add some pizzazz to your weeknight suppers, why not consider replacing your typical salad greens with kale?

If you are a kale naysayer, you may have resisted this nutrient-packed “green gem” due to its slightly bitter taste. However, there are bunches of kale varieties “out there” and if you are willing to experiment a bit, I bet you’ll find your favorite. BTW-baby kale is much sweeter than more mature varieties. Oh, and thinly slicing your kale leaves is my trick for reducing the “crunch factor.”

 
Plus, combining kale with sweeter mix-in’s such as fruit and roasted veggies and finishing with a naturally-sweetened vinaigrette as I did creates a salad masterpiece that is as mouthwatering as it is visually attractive.

 
Don’t have all these ingredients for this salad? No worries, just use whatever yummy fruit and veggies you have in the fridge. (See Notes below for tasty alternatives.)

Kale, Quinoa ‘n Roasted Beet Salad with Maple-Cider Vinaigrette

 
Yield: about 4 servings
 
Recipe Adapted from: Kale, Quinoa and Cherry Salad by Cooking Light Magazine-August 2014

 
Click HERE for the complete recipe, but in the nutshell, here is what you do:
 

Instructions

In a small bowl, whisk together all dressing ingredients. (Alternatively, you may use a small food processor or hand-held blender.)

In a large bowl, toss together kale and quinoa and toss with 3 tablespoons of vinaigrette.

 
 
Transfer to a large serving bowl or platter.

 
 
Arrange remaining salad ingredients on top of combined kale and quinoa and drizzle salad with desired amount of remaining vinaigrette.

Print Recipe

Kale, Quinoa ‘n Roasted Beet Salad with Maple-Cider Vinaigrette

Whether you are working on your menu for an upcoming holiday dinner, or just want to add some pizzazz to your weeknight suppers, why not consider replacing your typical salad greens with kale? If you are a kale naysayer, you may have resisted this nutrient-packed “green gem” due to its slightly bitter taste. However, there are bunches of kale varieties and if you are willing to experiment a bit, I bet you’ll find your favorite. (BTW-baby kale is much sweeter than more mature varieties.) Oh, and thinly slicing your kale leaves is my trick for thwarting too much “crunch.” Plus, combining kale with sweeter salad mix-in’s such as fruit and roasted veggies and finishing with a naturally-sweetened vinaigrette as I did creates a salad masterpiece that is as mouthwatering as it is visually attractive. Don’t have all these ingredients for this salad? No worries, just use whatever yummy fruit and veggies you have in the fridge. (see Notes below for lots of tasty alternatives)

Recipe Adapted from: Kale, Quinoa and Cherry Salad by Cooking Light Magazine-August 2014

Yield: about 4 servings

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Vinaigrette

• 1/4 cup almond or extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 1/2 to 2 tablespoons pure maple syrup
• 1 1/2 tablespoons orange juice
• 1 1/2 teaspoons Dijon mustard
• Coarse salt and pepper as desired

Salad

• About 4 cups curly kale sliced (I used packaged Tuscan kale)
• 1 cup cooked quinoa cook according to package directions
• 1 small bunch red or yellow beets trimmed and roasted
• 1 medium sweet potato roasted, peeled and cut into chunks
• 2 ripe pears cored and cut into wedges
• 1/3 cup dried cherries look for juice-sweetened, like Eden’s
• 1/3 cup toasted pecan halves
• 1/2 cup Crunchy Spiced Chickpeas or use canned, rinsed and drained
• 2 tablespoons toasted pumpkin seeds
• ½ cup crumbled goat cheese or feta or gorgonzola

Instructions

Vinaigrette

• In a small bowl, whisk together all dressing ingredients. (Alternatively, you may use a small food processor or hand-held blender.)

Salad

• In a large bowl, toss together kale and quinoa.
• Toss with 3 tablespoons of vinaigrette.
• Transfer to a large serving bowl or platter.
• Arrange remaining salad ingredients on top of combined kale and quinoa.
• Drizzle salad with desired amount of remaining vinaigrette.

Notes

Make Ahead and Storage Tips: salad may be prepared (unassembled) up to 1 day ahead. Cover and refrigerate. Vinaigrette may be made up to 3 days ahead. Cover and refrigerate until serving time. Whisk again before serving. Dressed salad is best served that day, but will keep for 1 day; cover and refrigerate.

View my complete Salad Recipe Collection HERE.

Notes:

So adaptable to whatever salad ingredients you have handy! Mix it up by swapping the roasted beets and sweet potatoes for carrots, turnips, rutabagas, etc. If you don’t have pears, apples will be equally delicious. For an “earthier” tasting cheese, try freshly shaved Parmesan or Manchego. Also, feel free to switch up the pecans for your favorite nuts such as walnuts, pine nuts, macadamias, pistachios or almonds.
 
All kinds of kale salads are still quite trendy today and can be found on restaurant and fast-casual menus everywhere. One of my favorites is the kale-inspired Caesar, which is a refreshing twist on the “traditional.”
 

Click HERE for Roasted Pear ‘n Butternut Squash Salad Recipe

Click HERE for Farro ‘n Quinoa Salad with Dried Cherries and Pistachios Recipe

Click HERE for Roasted Brussels Sprouts ‘n Apple Salad with Balsamic Drizzle Recipe

Click HERE for Trio of Roasted Beets Salad with Apple-Dill Drizzle Recipe

Coming to the Blog: Mediterranean Party Dip…a fun and yummy “nibble” for your holiday festivities!

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Linda Shapiro, Meal Planning Maven