Kale Salad With Beets and Quinoa

Name: Kale Salad With Beets and Quinoa
Prep time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 1 bunch curly kale; 2 cooked or roasted beets diced; 1 cup cherry tomatoes cut in quarters; 1.5 cups cooked quinoa; 1/2 cup chopped craisins; 1/2 cup slivered almonds; 1/2 cup pickled red onion; 1 tablespoon olive oil; 3/4 cup red wine vinegar; 2 tablespoons sugar; 2 teaspoon kosher salt; 1/2 cup mayonnaise; 1/3 cup vinegar (use from the pickled onions); 1 tablespoon honey; 3 cloves crushed garlic; 1/2 teaspoon ground cumin; 1 teaspoon dried sage; 2 tablespoons Dijon mustard; 1 teaspoon truffle oil (optional); salt to taste; black pepper to taste; water to thin

8 steps

Prep:1h

This delicious and hearty salad goes amazingly well with many meals.

Updated at: Thu, 17 Aug 2023 12:01:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories275 kcal (14%)

Total Fat17.1 g (24%)

Carbs27.3 g (10%)

Sugars15.9 g (18%)

Protein4.5 g (9%)

Sodium700 mg (35%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Wash and dry the kale massage with olive oil using your hands.

Step 2

Add tomatoes, beets, quinoa, craisins, pickled red onion to kale

Step 3

Combine dressing ingredients in a closeable container shake or whisk vigorously.

Step 4

Mix the dressing into the salad at least 30 minutes before serving so that the flavors can meld.

Step 5

Scatter the almonds on top of the salad right before serving.

For the Pickled onions

Step 6

Dissolve the sugar into the red wine vinegar.

Step 7

Finely slice red onion into half moons and place in vinegar solution, mix thoroughly.

Step 8

Cover tightly store in the refrigerator. The vinegar does not need to completely cover the onions, their own water will escape and raise the liquid level.