Roasted Garlic Cranberry Quinoa Kale Salad

Serving Size: 4
Prep Time:
Total Time:

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

Salad

  • 1 cup fresh cranberries
  • 2 cup baby spinach, chopped
  • 2 cup kale, chopped
  • 1 cup uncooked quinoa
  • 0.25 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup pecans, chopped
  • 1 Tbsp olive oil
  • 12 cloves of garlic, unpeeled
  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

  • 0.25 tsp garlic salt
  • 1 tsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp lemon juice
  • 3 Tbsp maple syrup
  • 0.25 cup olive oil
  • 0.25 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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