Winter Happiness Kale Salad Recipe

Winter Kale and Quinoa Salad Eat Yourself Skinny

WebNov 28, 2016 · In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. To make the dressing, whisk …

Rating: 5/5(5)
1. To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
2. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
3. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
4. Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!

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Winter Quinoa Kale Salad Recipe Runner

WebAug 24, 2021 · Salad. 1 1/2 cups cooked quinoa. 5 ounces baby kale or spinach. 1 apple, diced. 1 orange, peeled, segmented and diced. 1/3 cup …

1. Whisk together the ingredients for vinaigrette and set aside.
2. In a large serving bowl combine all of the salad ingredients and toss gently.
3. Add in the vinaigrette and toss together or serve on the side.

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Winter Kale & Quinoa Salad with Avocado EatingWell

WebSep 19, 2023 · Directions. Preheat oven to 400 degrees F. Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once …

1. Preheat oven to 400 degrees F.
2. Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
3. Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
4. Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.

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Loaded Winter Kale Salad with Lentils Simply Quinoa

WebJan 21, 2018 · Preheat the oven to 425ºF. Place butternut squash and fennel on a baking sheet and drizzle with olive oil. Sprinkle with salt and …

1. Preheat the oven to 425ºF. Place butternut squash and fennel on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Roast on the center rack for 35 - 40 minutes until the butternut squash is golden brown and tender, making sure to flip halfway through.
2. While the vegetables are roasting, add the lentils, broth and bay leaves into a small saucepan. Bring the mixture to a boil, then cover and reduce to simmer for 35 - 40 minutes.
3. Meanwhile, wash and stem the kale leaves. It's easiest to do this by placing the leaf with the stem facing up and using a small knife to slice the leaves off. Then finely slice the leaves into thin strips. Add to a large bowl.
4. Using a mandolin slicer, or very sharp knife, finely shred the radicchio and brussels sprouts. Add them to the bowl as well.

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