On Saturday night I had Jonathan Waxman’s excellent Kale Salad at Adele’s in Nashville. It reminded me that I haven’t made one of my favorite kale salads in a while, and I have never posted it on our blog before. One of my dear friends introduced me to this salad over a year ago, and I have made it many times. It is inexpensive, healthy, and keeps well! It will keep in Tupperware in your fridge from Mon-Th/Fri. And that’s usually exactly when I eat it – the work week. It is the perfect, easy lunch to take with you to work or to have all ready to eat in the fridge.
Kale Salad with Quinoa, Feta, and Crasins
1 large bunch of kale, washed well, dried, and torn/chopped into small bits
1/2 c. cooked quinoa, prepared according to package
1/4. c. crumbled feta
1/4 c. crasins
1/4 c. toasted pepitas/pecans/pine nuts (pick your favorite or use whatever nut you have, just toast them first)
2 Tbs. olive oil
juice of one lemon
1 small clove of garlic, minced
1 tsp. dijon mustard
freshly cracked black pepper
1/2 tsp. kosher salt
While you are preparing your quinoa according to its packaging (boiling water, letting it absorb said water, etc.), wash and dry your kale. Kale can be quite sandy so really rinse each leaf, then let dry. Once mostly dry pull leaves from their stems and tear or chop into small bits.
Combine dressing with kale.
Add crasins, feta, nuts (that need to be toasted, do this on your stove top in a matter of 3-5 minutes – make more than you need and save them. You will use them!) and hot quinoa. I like adding the quinoa as soon as it’s finished cooking so it can help almost soften the kale.
Put in air tight container and in your fridge.
I make this on Sunday night and have it several days during the week. I love it! I also love that its a cold salad but tastes a bit like fall. Perfect for our in between weather!