Roasted Garlic Kale & Quinoa Salad With Cranberries Recipe

Name: Roasted Garlic Kale & Quinoa Salad With Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cranberries; 12 cloves garlic (more or less to taste), unpeeled; 1 tablespoon olive oil; 1/2 tablespoon chia seeds, mixed with 1/4 cup water or olive oil; 1/4 cup lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons maple syrup; 4 cups kale, chopped; 2 cups quinoa, cooked; 1 small fennel bulb, shaved; 1 cup walnuts, chopped; 1/2 cup red pepper, diced; 1/2 cup red onion, thinly sliced

Servings: persons

2 cups fresh cranberries
12 cloves garlic (more or less to taste), unpeeled
1 tablespoon olive oil
1/2 tablespoon chia seeds, mixed with 1/4 cup water or olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
4 cups kale, chopped
2 cups quinoa, cooked
1 small fennel bulb, shaved
1 cup walnuts, chopped
1/2 cup red pepper, diced
1/2 cup red onion, thinly sliced

1
Preheat oven to 375 degrees.
2
Line a rimmed baking pan with parchment paper.
3
Place cranberries and garlic on pan and drizzle with 1 tablespoon of olive oil.
4
Salt and pepper.
5
Roast for 20 to 25 minutes, until cranberries are wrinkled.
6
Cool slightly.
7
Peel and chop garlic.
8
Combine chia seeds and water and set aside for 10 minutes.
9
(Skip this step if you are using olive oil for the dressing.)
10
In a medium jar combine chia gel or olive oil, garlic, lemon juice, maple syrup, mustard, salt, and pepper.
11
Shake well.
12
Pour dressing over kale and massage.
13
Allow kale to sit for 10 minutes.

314

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 13 ingredients. The key ingredients include: 2 cups fresh cranberries, 12 cloves garlic (more or less to taste), unpeeled, 1 tablespoon olive oil, 1/2 tablespoon chia seeds, mixed with 1/4 cup water or olive oil, and more.

Yes, Roasted Garlic Kale & Quinoa Salad With Cranberries 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.

Roasted Garlic Kale & Quinoa Salad With Cranberries

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