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Cozy Autumn Kale Salad

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Cozy Autumn Kale Salad

To some extent, there’s nothing new under the sun when it comes to cooking (and about everything else). I can’t begin to fathom the amount and variety of kale salads that have poured forth from the blogosphere in the last three years. And yet, until now, I didn't have my own kale salad.
Servings 4

Ingredients

  • 1 cup dried quinoa
  • 2 bunches lacinato kale destemmed and chopped into 1-2 in. pieces
  • 2 cups fresh ripe figs, quartered vertically
  • 1 cup fresh blueberries
  • 1 cup roasted hazelnuts
  • 4 ounces goat cheese
  • 1/3 cup balsamic vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoon maple syrup
  • 1 clove garlic roughly chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger

Instructions

Quinoa

  • Rinse in a fine-meshed strainer under cold water until water runs clear (approximately 1 minute).
  • Drain and transfer to a medium-sized (2 quart) pot. Add two cups cold water and ½ teaspoon salt and bring to a boil.
  • Reduce to simmer and turn down to medium-low heat. Cover and simmer until water is absorbed, approximately 18 minutes (check quickly at 15).
  • Remove from heat and allow to sit, covered, for another 5 minutes. Remove cover and fluff with a fork. Keep refrigerated until use.

Kale

  • Preheat oven to 350 and grab 2-3 large baking sheets.
  • Rinse kale and de-stem by pulling the leaves off in pieces. The pieces can be rough in shape, approximately 3-5 minutes.
  • Toss kale onto baking sheets and bake in the oven for 5-7 minutes or until kale is soft and wilted but not brown. I had do two rounds of baking kale because I didn't have enough space in the oven.
  • Remove kale from baking sheets and place on a cutting board to cool for a few minutes.
  • Once cooled, bunch kale together and slice into ¼ inch thick slices.

Vinaigrette and Assembly

  • Combine balsamic through ground ginger in a blender and puree until smooth and emulsified.
  • In a large bowl, combine kale, quinoa, ¾ cup hazelnuts and all of the figs. Add ½ cup vinaigrette and gently toss to coat so you don't break the figs and blueberries. Top with crumbled goat cheese.
  • Cover and refrigerate overnight. Before serving, toss with remaining hazelnuts and vinaigrette.
Course: Appetizer, Entree, holiday, Main Course, Salad, Side Dish
Cuisine: American
Keyword: antinflammatory, antioxidants, Dairy Free, dairyfree, fiber, Gluten Free, glutenfree, healthy, healthy recipe, healthy side, immunity, kale salad, plantbased, Quick & Easy, Quick Meal, salad, salad ideas, summer, Vegan, Vegetable, Vegetarian, vinaigrette
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