Kale, Brussels Sprout, Cranberry & Quinoa Salad

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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.

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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.

More Information >>

PRODUCT INFORMATION

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

  1. 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.
  2. Add remaining salad ingredients to the bowl and toss.
  3. Make the vinaigrette dressing: whisk all dressing ingredients together until well combined.
  4. 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.

Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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