basil parmesan crusted salmon on a plate with lemon and tomato

Cranberry Quinoa Kale Salad

Servings: 4


For the dressing
  • 1 large garlic clovegrated or finely minced
  • 1 small shallotminced
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • Kosher salt to taste
  • Freshly ground black pepper to taste
For the salad
  • 1 bunch lacinato kalecenter ribs removed, leaves finely chopped
  • ¼ cup sliced almonds
  • 1 cup cooked quinoa
  • ¼ cup dried cranberries
  • 2 tablespoons grated or shaved Parmesan cheese


  1. Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
  2. Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls—literally rub the leaves between your fingers—for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it’s worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
  3. Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
  4. Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
  5. Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.