Photo: Jeffery Cross; Styling: Jeffrey Larsen
Total Time
25 Mins
Yield
Serves 4

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

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