Cranberry

Kale Salad with parsley pesto and cranberries and quinoa

by:
January 27, 2014
4.3
3 Ratings
  • Serves 4
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

What You'll Need
Ingredients
  • 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
  • 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
Directions
  1. one bunch of curly parsley, lemon zest, toasted hazelnuts, parmesan, olive oil, salt and pepper, garlic
  2. 1st 7 ingredients in blender and pulse to pesto consistency
  3. whisk lemon juice and olive oil together
  4. add 1-2 tablespoons of pesto and whisk. reserve leftover pesto for another batch of dressing!!
  5. set aside
  1. Chopped kale, cranberries, grated parmesan, chopped hazelnuts
  2. put all ingriedients in a bowl
  3. add dressing and toss. Allow to sit for 1/2 hour before serving.
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