The Golden Crunch Kale Salad
The make-ahead party salad that only gets better as it sits. Crispy toasted quinoa, golden raisins, slivered almonds, and freshly grated Parmesan over massaged dinosaur kale in a bright lemon-balsamic dressing, topped with fresh avocado.
Servings 4 people
Equipment
- Large mixing bowl
- baking sheet
- Parchment paper
- Small saucepan (for quinoa)
- Fine mesh strainer (for rinsing quinoa)
- Box grater (for Parmesan)
- Small bowl or jar (for dressing)
- Tongs or large salad spoons
Ingredients
Salad:
- 1 large bunch dinosaur kale stems removed, leaves chopped
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- 1/2 cup freshly grated Parmesan plus more for finishing
- 1 cup cooked quinoa about 1/3 cup dry
Dressing:
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinaigrette
- 1 teaspoon honey
- Salt and pepper to taste
Optional:
- 1 fresh avocado sliced
Instructions
- Rinse quinoa through a fine mesh strainer. Cook according to package directions. Fluff with a fork and let cool slightly.
- Preheat oven to 350 degrees. Spread cooked quinoa in a thin, even layer on a parchment-lined baking sheet. Roast for 10 minutes or until golden and crispy. Watch closely to prevent burning. Remove from oven and let cool completely.
- Strip kale leaves from the center stems and chop or tear into bite-sized pieces. Add to a large bowl.
- Drizzle olive oil and balsamic over the kale. Season with salt and pepper. Massage the leaves with your hands for 2 to 3 minutes until the kale darkens and softens.
- Add golden raisins, slivered almonds, and Parmesan to the bowl. Squeeze lemon juice over everything and drizzle with honey. Toss well to combine.
- Fold in the cooled toasted quinoa gently to preserve the crunch.
- Taste and adjust seasoning as needed.
- Top with sliced avocado and a generous finish of freshly grated Parmesan before serving.
Notes
- Make it ahead: The salad can be assembled hours in advance. Kale holds up without wilting and the flavor improves as it sits.
- Add avocado just before serving.
- Watch the quinoa: It can go from golden to burnt quickly. Start checking at the 8 minute mark and pull it as soon as it looks dry and golden.
- Grate your own Parmesan: Freshly grated Parmesan clings to the kale and melts into the dressing in a way pre-shredded cheese simply does not.
- Rinse your quinoa: Always rinse before cooking to remove the natural bitter coating.
- Nut free option: Swap slivered almonds for pepitas.
