by Becki | December 2, 2013 · 12:13 pm
Wilted Kale and Quinoa Salad with Maple-Glazed Pecans
Warm and crunchy kale salad with a burst of tart sweetness from white balsamic vinegar and maple-glazed pecans.
Ingredients
- 6 cups baby kale (washed and finely chopped)
- 1 + 1/2 cup pre-cooked quinoa (use vegetable broth for more flavor)
- 3/4 cups pecans
- 1 tablespoon pure maple syrup
- The juice of one lemon
- 3 tablespoons olive oil
- 1 + 1/2 tablespoon flavored white balsamic vinegar
- 1 clove garlic
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 handful Craisins (or substitute pomegranate arils)
Directions
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Step 1
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| In a large pan on the stove, toast the pecans over medium-high heat until fragrant. |
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Step 2
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| Drizzle the maple syrup over, stirring constantly, then pour the pecans onto a sheet of parchment paper and place in the fridge while you prepare the rest of the salad. |
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Step 3
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| In a small food processor, combine the lemon juice, olive oil, balsamic vinegar, salt and pepper and process for about thirty seconds. |
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Step 4
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| In a large bowl, combine the finely chopped kale, warm quinoa, pecans and Craisins (or pomegranate arils) and drizzle the dressing over the top. |
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Step 5
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| Toss and consume. |
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