Kale, Quinoa and Beet Salad

While I enjoyed this salad, I almost didn't post it because it didn't receive rave reviews at our dinner table.  But as I sat down to enjoy the last bit of it for lunch, I realized that I like unique salads, and the kale/quinoa base of this salad can be a great starting point for a delicious salad, even for those who don't care for beets. 

When I served this I billed it as a "build your own salad" and kept all of the different components in separate bowls to let people dish it up how they liked.  I also kept the leftovers stored in their separate bowls, which helped keep things fresh longer.

Kale, Quinoa and Beet Salad
Yield: Serves 4
Note: Steps 1-3 (along with roasting the beets) can be prepared ahead of time and stored separately in the refrigerator until ready to assemble the salad.
Ingredients:
1-2 beets, roasted (avocado or roasted butternut squash could be good alternatives to beets)
1 bunch kale (about 6 oz)
1 teaspoon olive oil
3/4 teaspoons kosher salt
1/2 cup dry quinoa
1 cup water
1/3 cup walnuts
1/3 cup dried cranberries
1 apple, chopped
1/3 cup feta or goat cheese

For the dressing:
3 tablespoons olive oil
2 teaspoons honey
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Directions:

 1. In a small saucepan combine the quinoa and water.  Bring to a boil, then turn down heat to low, cover and simmer 15 minutes or until tender.  Cool. 

2. Place walnuts in a small skillet and toast over medium heat, turning frequently, until fragrant and lightly browned (5-7 minutes).

3. Wash and dry kale.  Cut into thin ribbons.  Toss with 1 teaspoon olive oil and 3/4 teaspoons kosher salt.  Massage kale for 3-4 minutes until it turns bright green and softens. 

4. Whisk together dressing ingredients.  Pour over cooled quinoa and mix well.  Combine the quinoa, kale, beets, walnuts, dried cranberries, apple and cheese. 

Source: adapted slightly from www.jeanetteshealthyliving.com