Fresh Organic Produce!

May 5, 2020by Cindy Boyer

Try this recipe:

Kale Salad with Quinoa , Cranberries and Roasted Yams
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner, Salad, Side Dish
CUISINE: American
This hearty, fall Kale Salad with Quinoa and Cranberries is made even better by massaging the kale which helps break down the tough cell structure and gives the raw kale a softer texture and gentler flavor.
For the dressing:
• 1 large garlic clove, grated or finely minced
• 1 small shallot, minced
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon pure maple syrup
• Kosher salt to taste
• Freshly ground black pepper to taste
For the salad:
• 1 bunch kale, center ribs removed, leaves finely chopped
• ¼ cup sliced almonds,toasted
• 1 cup cooked quinoa
• ¼ cup dried cranberries
• 3 tblsp crumbled feta cheese
• 2 peeled and diced roasted yams

Cindy Boyer

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