Kale Salad with Quinoa and Cranberries

Ingredients

• Garlic Cloves

  Delicias

  1 serving or 15g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kale

  Raw

  1 cup, chopped or 67g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Cranberries

  Sweetened, dried

  ¼ cup or 30g

Directions

1. Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
2. Add the chopped kale to the bowl with the dressing. Massage the kale in handfulsliterally rub the leaves between your fingersfor a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it's worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
3. Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
4. Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
5. Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.
6. Recipe by: Gina (source: https://www.skinnytaste.com/kale-salad-with-quinoa-and-cranberries/)

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