Give it a good toss and then taste it. This wakes them up flavour-wise. I usually cook a big batch every week or two and freeze it in individual servings or keep it in the fridge for speedy lunches and dinners. I almost always add more vinegar so let loose with yours. FYI – the recipe as written does not specify when to add the quinoa to the salad… My mom was known for two things and two things only: the best strawberry trifle or pudding in the land and the most amazing festive salads. Photography by Gemma Wade, Lucas Smith and Hellybee Photography. While your grain/base cooks: I always prepare the balsamic vinaigrette (above) and place it in a mason jar inside the fridge. Pop your almonds into a dry pan to toast for a couple of minutes. You can now buy the equipment I use in this recipe through my shop. 1 tablespoon good olive oil Yes this salad contains some very goody-two-shoes ingredients but the flavours are far from virtuous punishment. They have to TASTE good as well as being good for you, otherwise you’ll be face first into a chocolate bar straight after. If you’d like to get my newsletter every couple of weeks, packed with recipes like this and my meal plans, please sign up here. Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. In a skillet on medium-high heat, warm up your olive oil. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. This site uses Akismet to reduce spam. You need a hearty base of grains, you need leafy greens, some sort of cheese, something fruity or sweet, something nutty and crunchy, and meaty mushrooms to deliver comfort. 1. Always handy with raw greens. Over the days I scribbled notes of how I’d recreate it and on the last day, after a couple of cocktails gave me courage, I asked the chef what went into the salad and he shared the recipe. 5. Put your kale into a large bowl with the vinegar and a pinch of salt and then use your hands to ‘massage’ it. Even as a little girl (who was not much of a salad enthusiast)- I remember looking forward to these beautifully decorated holiday platters.. She’d often serve the salads surrounded by cheese and cold cuts so that people could add them to their plates, too. You will love. Her book is filled with 125 clean-ish recipes like Super Sloppy Josés, Turkey Reuben Patty Melts, Chicago Dog Baked Potatoes and Chicken Parm Quinoa … I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I never usually get the same thing twice, especially when we’re in a place for such a short time, but I couldn’t help myself. You’ll get plenty of protein from the quinoa and nuts but if you feel the need for cheese, you could add some salty Feta. Add the garlic and stir often as it burns quickly. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. You can also buy my other bits of essential kitchen equipment through this post. I explain all my tips for maxing out flavour here. 2 tablespoons either flaked raw almonds or roughly chopped Marcona almonds. Marcona are best. Add the garlic and stir often as it burns quickly. Then serve. Her vinaigrettes were always homemade and such a treat; bursting with unparalleled zesty flavor. I had their kale, date, almond and quinoa salad every day for lunch when we were there. I can’t help but turn my attention to hearty salads that feel like a meal- yet compliment your festive spread ever so perfectly! The only change I made was to add a bit of agave to give the dressing a little sweetness. In a skillet on medium-high heat, warm up your olive oil. 4. Follow me on Instagram and Facebook to get my recipes as I cook them. This recipe is sponsored by Path of Life. Toss with about half the dressing and taste. Make this salad and you’ll taste what I mean. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. 2-3 teaspoons sherry vinegar Allow them to sautée and soften ~4-5 mins. a pinch or two of of Maldon sea salt flakes I love to cook mine in bone broth for extra flavor and nutrition, 4 cups of kale (massaged with olive oil, lemon & sea salt to taste), 2 pears (or apples), cut into chunks (skins on), 1/2 cup of crumbled goat feta or manchego, 1/4 cup good quality red balsamic vinegar, 2-3 finely minced garlic cloves (optional), handful each of crimini, porcini, sliced white, and/or shiitake mushrooms ~2 cups combined. Be sure to get some date and kale in your mouth so you can tell of the sweetness of the dates balances with vinegar, salt and kale flavour. You can never underestimate the star power of a bright and colorful salad sitting pretty on your holiday table. Learn how your comment data is processed. Cook your quinoa by toasting it in a dry saucepan with no oil for about a minute. Add the remaining dressing if desired, then toss with the dates and almonds. Toss your cooked quinoa with your massaged kale along with the stoned dates, the toasted almonds, olive oil and black pepper. Add to the bowl the rest of the ingredients- except for the mushroom topping. Growing up- my large and loud family gatherings were always characterized by “assigned meals”. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). Shake it until it smells toasty. Pour the dressing over the quinoa mixture, and toss to blend well. In a large bowl, or the pot that you cooked the quinoa in, mix the quinoa with the kale until well combined. View thedishonhealthy’s profile on Facebook, View thedishonhealthy’s profile on Instagram, View DishOnHealthy’s profile on Pinterest, 4 cups of cooked quinoa, wild rice or farro! about texture and flavours being balanced. Every aunt or family member had a specialty they had perfected and would bring said dish to our holiday table.