Kale, Brussels Sprout, Cranberry & Quinoa Salad
Contributed by
Elise Mckillop
Serves
6-8
Time
Prep: 15-20 mins.
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.
Method
- 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.
