Kale Salad with Cranberry, Walnuts, & Quinoa

An alternative to the fresh blueberry kale salad that is also amazing––maybe more so, with the candied walnuts. This is adapted from Oh She Glows Best Shredded Kale Salad to use candied walnuts instead of vegan "pecan parmesan" for the nuts, and adding an avocado to the dressing. I called Judi to ask how she made her yummy toasted pecans and used her recipe for the walnuts, because walnuts are even healthier than pecans, with their omega 3's.

When I want something really fast, I skip the quinoa, and walnuts, and instead sprinkle on TJs toasted pine nuts out of the bag.

2 bunches kale (curly or dino; chopping/dressing shrinks 'em)
1 cup lightly candied walnuts (see below)
2/3 cup dried cranberries
2 cups cooked quinoa

Candied Walnuts
1 cup walnut halves
1 T vegan butter
1 T sugar
1/8 tsp cayenne pepper

3 T olive oil
1 lemon
lemon pepper
1 avocado 

Wash the kale leaves and rip them off the stems (to discard). I use a salad spinner to get most all of the water off the leaves. Chop up the fresh kale leaves into smaller pieces and put in a big salad bowl.

To make the candied walnuts, heat the vegan butter in a pan on medium low, and when melted, add the walnuts. Cook 5 minutes, stirring and watching closely. Mix the sugar and cayenne in a small bowl and then mix into the nuts. Cook another 5 minutes or whatever it takes to brown, stirring and watching closely. (I set a timer for every 2 minutes to stir and check.)

Mix up oil, lemon, and spices. Cut up avocado. Add dressing and avocado to the kale, and massage into leaves for a few minutes to soften kale. Add walnuts, dried cranberries, and quinoa; toss and serve!

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