Kale Salad With Red Quinoa, Fennel, And Carrots Recipe

Name: Kale Salad With Red Quinoa, Fennel, And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup red quinoa, rinsed; 2 small carrots (preferably mixed colors); 1/2 fennel bulb; 1/3 cup extra-virgin olive oil; 3 tablespoons sherry vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 8 cups baby kale or mixed greens, larger pieces roughly torn; 1/3 cup crumbled fresh goat cheese; 1/4 cup toasted sliced almonds; Pomegranate molasses* or balsamic vinegar, for drizzling; Flake salt, for finishing

Servings: persons

2/3 cup red quinoa, rinsed
2 small carrots (preferably mixed colors)
1/2 fennel bulb
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 cups baby kale or mixed greens, larger pieces roughly torn
1/3 cup crumbled fresh goat cheese
1/4 cup toasted sliced almonds
Pomegranate molasses* or balsamic vinegar, for drizzling
Flake salt, for finishing

1
Cook quinoa according to package instructions, about 20 minutes. Mean-while, very thinly slice carrots on the diagonal and very thinly slice fennel.
2
Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.
3
Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.
4
Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.
5
*Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup red quinoa, rinsed, 2 small carrots (preferably mixed colors), 1/2 fennel bulb, 1/3 cup extra-virgin olive oil, and more.

Yes, Kale Salad With Red Quinoa, Fennel, And Carrots falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Red Quinoa, Fennel, And Carrots

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