Kale and Brussels Salad with Quinoa
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 8 slices of bacon, chopped
- ½ cup pecans
- 1 bunch kale, stems removed, chopped into small pieces
- 1 lb. brussels sprouts, shredded
- ½ cup dried cranberries
- 1 cup cooked quinoa
- 4 oz. goat cheese, crumbled
- 5 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- ½ lemon, juiced
- 1 tbsp. honey
- ½ tsp. salt
- Freshly ground black pepper
- Heat a large skillet on the stove and cook bacon until browned and crispy. Add the pecans and cook a few minutes more to toast the pecans. Set aside.
- In a small bowl, whisk together all dressing ingredients. Whisk together olive oil, vinegar, lemon juice, honey, salt, and pepper.
- Place the kale in a large bowl and drizzle with half of the dressing. Use your hands to massage the dressing into the kale, coating all the kale.
- Add the brussels sprouts, cranberries, quinoa, and bacon/pecan mixture to the bowl. Pour the remaining dressing on the salad and toss to combine.
- Top with goat cheese and serve.
- Leftovers will keep for one day in the refrigerator. I like this salad at room temperature or even slightly warmed up!
- Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/kale-and-brussels-salad-with-quinoa/
3.5.3251