Kale Salad with Pickled Cranberries and Crispy Quinoa

Name: Kale Salad with Pickled Cranberries and Crispy Quinoa
Prep time: 45 min
Yield: 8 serving(s)
Ingredients: 1/2 c. cider vinegar; 1/2 c. sugar; 1 cinnamon stick; 1 tsp. whole cloves; 1 tsp. whole allspice; 5 dashes orange bitters; 1 1/2 c. fresh or frozen cranberries; 1/2 c. tricolor quinoa; 1/2 c. canola oil; Kosher salt and freshly ground black pepper; 1/4 c. plus 1 tablespoon fresh lime juice; 2 tbsp. pure honey; 1 tsp. country Dijon mustard (not whole grain); 1 tsp. olive oil; 1 tsp. finely chopped fresh sage; 1 lb. Lacinato kale, stems discarded, sliced into ribbons; 1 Granny Smith apple, chopped; 2/3 c. roasted pistachios; 3 oz. Manchego cheese, thinly sliced

We packed all the best flavors of fall into this crunchfest.

By Christopher MichelPublished: Oct 12, 2021

2 Ratings

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kale salad with crispy quinoa and cranberries

Hector M. Sanchez

Yields:

8 serving(s)

Prep Time:

45 mins

Total Time:

1 day 1 hr 15 mins

Sweet-tart pickled cranberries offer a burst of flavor and crispy quinoa gives both crunch and heft to this outrageously tasty, feast-worthy fall salad. Serve it up at Thanksgiving, or whenever you want to impress the guests.

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Ingredients

Make pickled cranberries:

1/2 cup cider vinegar
1/2 cup sugar
1 cinnamon stick
1 tsp. whole cloves
1 tsp. whole allspice
5 dashes orange bitters
1 1/2 cups fresh or frozen cranberries

For salad:

1/2 cup tricolor quinoa
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon fresh lime juice
2 Tbsp. pure honey
1 tsp. country Dijon mustard (not whole grain)
1 tsp. olive oil
1 tsp. finely chopped fresh sage
1 lb. Lacinato kale, stems discarded, sliced into ribbons
1 Granny Smith apple, chopped
2/3 cup roasted pistachios
3 oz. Manchego cheese, thinly sliced

Directions

1. Step 1Pickle cranberries: Bring vinegar and sugar to a boil in a small saucepan. Add spices and bitters; simmer 8 to 10 minutes. Add cranberries and simmer just until starting to burst, 1 to 2 minutes. Pour into a heatproof jar or bowl and cool; cover and chill 1 day or up to 2 weeks. Strain and discard spices before using.
2. Step 2Make salad: Bring 2 cups salted water to a boil in a medium saucepan. Add quinoa and cook just until tender, 10 to 12 minutes. Drain through a fine wire-mesh strainer and spread on a baking sheet to dry, 30 minutes. (Toss occasionally to separate grains.)
3. Step 3Line a plate with paper towels. Heat canola oil in a small skillet over medium heat. Add quinoa and fry, stirring occasionally, until crisp, 2 to 3 minutes. Drain in a fine wire-mesh strainer, then spread on prepared plate. Season with salt.
4. Step 4Whisk together lime juice, honey, and mustard in a bowl. Gradually whisk in olive oil until completely combined. Stir in sage and season with salt and pepper.
5. Step 5Place kale in a bowl and drizzle with dressing; massage until leaves start to become soft. Add apples, pistachios, pickled cranberries, and toasted quinoa and toss to combine. Top with cheese.

Tip: The cranberries, quinoa, and salad dressing can all be made ahead of time, and the salad can be assembled right before serving. Keep the dressing and cranberries in the fridge for up to 2 week. Keep the crispy quinoa in a cool, dry place, tightly sealed, for up to two days.

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