Hellobee

So, apparently grain salads are my jam in January, since a year ago I posted this farro, fruit, and nut salad. While that dish still appeals to me (especially that tangy dressing), I think I topped it with this vegetable and protein-packed version. A confetti of kale, quinoa, almonds, cranberries, citrus, onion, and cheese, this salad is satisfying, nourishing, and beautiful. And because it combines sweet, salty, and acidic flavors, it’s one of those dishes I keep craving, bite after wholesome bite.

While some people may be tired of seeing kale and quinoa on all the food blogs, I don’t consider these nutrient-dense foods to be fads but, rather, an ongoing part of my diet and regular additions to my grocery list. This winter salad combines them with other so-called “superfoods” like almonds and oranges for a healthy side or main dish. The homemade vinaigrette softens the raw kale and gives it a glossy finish, accentuating the salad’s gorgeous jewel tones.

The added beauty of this salad is that it not only keeps well but even improves as the kale relaxes in the dressing and the flavors have additional time to marry in the fridge. For this reason, while we’ve been eating it as a side to dinner, it’s an ideal recipe for parties or make-ahead lunches. I’m keeping this one in mind for my next potluck.

Kale and Quinoa Salad

1 cup quinoa, rinsed
4 oranges
1/4 c white wine vinegar
1 tsp Dijon mustard
2 garlic cloves, finely chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 c extra virgin olive oil
1 bunch kale, stemmed and julienned (about 8 loosely packed cups)
1 medium red onion, thinly sliced
3/4 c almonds, roughly chopped
1 c dried sweetened cranberries
1 cup shaved Pecorino Romano

Bring a medium pot of water to a boil. Add the quinoa and cook until the center of the grain starts to turn translucent, about five minutes. Drain the quinoa and set aside.

Zest one of the oranges; place the zest in a medium bowl. Slice off 1/4-inch of the top and bottom of each orange, then follow the knife along the curve of the fruit to cut off the rest of the peels. Over a small bowl to catch the juice, cut on either side of the membranes to get out the orange segments. (This is called supreming. Visual here.) Squeeze the leftover membranes into the juice bowl. Measure 1/4 c orange juice and add to the zest.

To the bowl with the orange zest and juice, add the vinegar, mustard, garlic, salt, and pepper and whisk to combine. Drizzle in the olive oil, whisking constantly to emulsify the dressing.

In a large bowl, toss together the kale, onion, almonds, cranberries, cheese, and orange supremes. Pour the dressing over the salad and toss to evenly distribute. You can serve the salad immediately, but it tastes even better after an overnight in the fridge. Serve cold or room temperature.

Happy New Year! I’m looking forward to a healthy and delicious 2015 with you!