Kale, Quinoa, and Cranberry Salad to Brighten Your Table
Danielle Oron is the force behind popular recipe blog I Will Not Eat Oysters and a former Yahoo Food Blogger of the Week. She’s also the chef and owner of Moo Milk Bar in Toronto, and, most recently, author of the cookbook Modern Israeli Cooking.
All photos: Danielle Oron
When hosting a holiday meal, most of the time I’ll nearly forget to make something bright and fresh for the table. Then, at the last minute, I’ll realize that all my food is beige and scramble to add a salad to the mix.
I take inspiration from my mom. She always calls the morning of any holiday and asks what’s on the menu. I’ll give her the rundown: Pie, gravy and potatoes, a roast bird, etc. But no salad! Without fail, she’ll always respond, “Just cook some quinoa and toss it with kale and a dried fruit and maybe some nuts. It’s easy.”
This is a version of that “I forgot about a salad” salad. It’s delicious, beautiful, festive, and vegan to boot! The kale is chopped finely so that it’s not tough and hard to chew, and sweet cranberries instantly conjure that holiday feel. Toasted pine nuts and creamy Great Northern beans balance out the flavors, while a zingy shallot vinaigrette packs an acidic punch.
Kale, Quinoa & Cranberry Salad
Serves to 6 to 8 as a side or appetizer
For the dressing:
1 small shallot, minced finely
1 ½ teaspoon Dijon mustard
2 ½ tablespoon Chardonnay vinegar (or red wine vinegar)
2 pinches salt
1/3 cup olive oil
Fesh black pepper
For the salad:
½ bunch Lacinato kale, stems removed & chopped fairly finely
1 cup cooked red quinoa (about ¾ cup uncooked, follow package directions)
1 cup dried cranberries
1 ¾ cup (15-ounce can), Great Northern beans or cannellini beans, drained and rinsed
1/3 cup roughly chopped parsley
1/3 cup toasted pine nuts
Salt and fresh black pepper
Make the dressing: Whisk together the minced shallot, mustard, vinegar, and salt in a medium bowl. Allow to marinate for at least 15 minutes. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Season with fresh black pepper. The dressing should be pretty punchy. Set aside.
Make the salad: Combine the chopped kale, quinoa, cranberries, beans, parsley, and most all of the pine nuts in a large bowl. (Save a few pine nuts to garnish the salad at the end.) Season well with salt and fresh black pepper, then toss. (This is important! You should always season any salad before adding the dressing.) Add ½ cup of the dressing and toss. Serve the rest of the dressing on the side. Plate the salad and garnish with the pine nuts.
More winter salads for your holiday table:
Lemony Beet Salad Recipe from ‘Short Stack’
Winter Salad with Citrus Dressing from the Vanilla Bean Blog
In Defense of the Iceberg Wedge Salad
