Roasted Garlic Cranberry Quinoa Kale Salad

| Sarah Mason
Serving size:4
Prep Time:
Total Time:
Roasted Garlic Cranberry Quinoa Kale Salad

The tartness of the cranberries pairs so nicely with sweet maple syrup dressing. Plus, roasted garlic belongs on everything.

Salad

  • 1 cup fresh cranberries
  • 12 cloves of garlic, unpeeled
  • 1 tbsp olive oil
  • 1 cup pecans, chopped
  • 1 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 cup uncooked quinoa
  • 2 cup kale, chopped
  • 2 cup baby spinach, chopped
  1. Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper.
  2. Spread cranberries and garlic flat over parchment paper. Brush lightly with olive oil.
  3. Roast garlic and cranberries together for 20 to 25 minutes or until cranberries are wrinkled. Let cool. Peel and chop garlic.
  4. Meanwhile, cook the quinoa according to package directions. Let cool.

    Vinaigrette

    • 1/4 cup olive oil
    • 3 tbsp maple syrup
    • 2 tsp lemon juice
    • 1 tbsp Dijon mustard
    • 1 tsp red wine vinegar
    • 1/4 tsp garlic salt
    • 1/4 tsp pepper
    1. In a bowl, whisk together all vinaigrette ingredients.
    2. In a large bowl, mix together quinoa, pecans, red pepper, onion, cranberries and garlic. Drizzle lightly with vinaigrette and toss.
    3. Let chill in the fridge before serving.

    Note: The cranberries might be tart. Add more maple syrup to your liking.

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