Kale Salad with parsley pesto and cranberries and quinoa

By wendy
January 27, 2014
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Kale Salad with parsley pesto and cranberries and quinoa

Author Notes: This salad is fresh and lemony with a toasted hazelnuts, parmesan and dried cranberries. Lemon improves everything and the little bit of sweet in the cranberries just balances the tart!wendy

Serves: 4

one bunch of curly parsley, lemon zest, toasted hazelnuts, parmesan, olive oil, salt and pepper, garlic

  • 2 cups parsley
  • 1 teaspoon chopped lemon zest
  • 1 teaspoon minced garlic
  • 1/4 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped hazelnuts
  • pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/2 cup good olive oil
  • salt and pepper to taste
  1. 1st 7 ingredients in blender and pulse to pesto consistency
  2. whisk lemon juice and olive oil together
  3. add 1-2 tablespoons of pesto and whisk. reserve leftover pesto for another batch of dressing!!
  4. set aside

Chopped kale, cranberries, grated parmesan, chopped hazelnuts

  • 1 bunch chopped massaged Kale
  • 1/4 cup dried cranberries
  • 1/4 cup grated parmesan
  • 1/4 cup chopped toasted hazelnuts
  • 1 cup prepared quinoa
  1. put all ingriedients in a bowl
  2. add dressing and toss. Allow to sit for 1/2 hour before serving.

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