This nourishing salad is full of healthy greens with a natural sweetness from dried cranberries and crunch from roasted hazelnuts. The perfect salad for your next dinner party.
Remove stalks from kale and tear in strips into a large bowl. Drizzle with a little olive oil and salt and use your hands to massage the kale until it softens and changes to a darker colour.
Add remaining salad ingredients to the bowl and toss.
Make the vinaigrette dressing: whisk all dressing ingredients together until well combined.
Pour the dressing over the salad and toss until well coated and combined, then serve.
* To cook quinoa: Bring 1/2 cup Organic White Quinoa and 1 cup of water to the boil in a saucepan. Reduce heat to low, then cover and simmer until quinoa is tender and the liquid is absorbed (10-15 minutes). Fluff with a fork and allow to cool. This should yield approximately 1½ cups of cooked quinoa.
SHORT DESCRIPTION
This nourishing salad is full of healthy greens with a natural sweetness from dried cranberries and crunch from roasted hazelnuts. The perfect salad for your next dinner party.
DESCRIPTION
Remove stalks from kale and tear in strips into a large bowl. Drizzle with a little olive oil and salt and use your hands to massage the kale until it softens and changes to a darker colour.
Add remaining salad ingredients to the bowl and toss.
Make the vinaigrette dressing: whisk all dressing ingredients together until well combined.
Pour the dressing over the salad and toss until well coated and combined, then serve.
* To cook quinoa: Bring 1/2 cup Organic White Quinoa and 1 cup of water to the boil in a saucepan. Reduce heat to low, then cover and simmer until quinoa is tender and the liquid is absorbed (10-15 minutes). Fluff with a fork and allow to cool. This should yield approximately 1½ cups of cooked quinoa.
INGREDIENTS
3 cups kale 2 cups Brussels sprouts, stalks trimmed and sliced 1½ cups cooked Organic White Quinoa* 1/2 cup Organic Dried Cranberries 2/3 cup Organic Hazelnut Kernels, toasted and chopped 150g Organic Cherry Tomatoes, halved
Orange Mustard Vinaigrette Dressing
1/4 cup freshly squeezed orange juice 1/3 cup Organic Extra Virgin Olive Oil 2 tbsp Organic Apple Cider Vinegar 1 tbsp wholegrain mustard Himalayan Salt (fine) Organic Black Pepper, freshly ground
Method
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