Kale Salad with Red Quinoa, Fennel, and Carrots

Kale Salad with Red Quinoa, Fennel, and Carrots Recipe
Photo: Jeffery Cross; Styling: Jeffrey Larsen

This fresh, satisfying salad makes a welcome break from rich holiday foods.­

Serves 4


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2/3 cup red quinoa, rinsed
2 small carrots (preferably mixed colors)
1/2 fennel bulb
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 cups baby kale or mixed greens, larger pieces roughly torn
1/3 cup crumbled fresh goat cheese
1/4 cup toasted sliced almonds
Pomegranate molasses* or balsamic vinegar, for drizzling
Flake salt, for finishing


Total: 25 Minutes

1. Cook quinoa according to package instructions, about 20 minutes. Mean­while, very thinly slice carrots on the diagonal and very thinly slice fennel.

2. Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.

3. Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.

4. Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.

*Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.

Created date

October 2015

Nutritional Information

Calories 412
Caloriesfromfat 56 %
Protein 12 g
Fat 26 g
Satfat 4.8 g
Carbohydrate 38 g
Fiber 7.1 g
Sodium 322 mg
Cholesterol 5 mg