Shaved Kale and Root Vegetable Salad Recipe

Name: Shaved Kale and Root Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1 tablespoon minced shallot; 1 clove garlic, minced; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 1/4 cup fresh chives, sliced thin; 1 cup red quinoa; 2 teaspoons olive oil; 3 cups vegetable stock; 1/2 teaspoon kosher salt; 1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned; 4 medium carrots, cut in half lengthwise, sliced thin on bias; 1 cup radishes, thinly sliced; 1 red onion, thinly sliced

Servings: persons

1/4 cup red wine vinegar
1 tablespoon minced shallot
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 cup fresh chives, sliced thin
1 cup red quinoa
2 teaspoons olive oil
3 cups vegetable stock
1/2 teaspoon kosher salt
1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
4 medium carrots, cut in half lengthwise, sliced thin on bias
1 cup radishes, thinly sliced
1 red onion, thinly sliced

1
For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well.
2
Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil.
3
Stir in the chives.
4
Cover and refrigerate.
5
For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water.
6
Add the vegetable stock and salt and bring to a boil.
7
Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes.
8
Remove from the burner and allow to sit covered for 5 minutes.
9
Fluff the quinoa and let cool uncovered; reserve to the side.
10
In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa.
11
Add the red wine vinaigrette and toss well to thoroughly combine.
12
Place the salad on a large serving platter and serve immediately.

576

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 15 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1 tablespoon minced shallot, 1 clove garlic, minced, 1 teaspoon kosher salt, and more.

Yes, Shaved Kale and Root Vegetable Salad 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.

Shaved Kale and Root Vegetable Salad

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