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

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Credit: Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

412 calories; calories from fat 56%; protein 12g; fat 26g; saturated fat 4.8g; carbohydrates 38g; fiber 7.1g; sodium 322mg; cholesterol 5mg.
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