Kale and Brussels Salad with Quinoa
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Salad
  • 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
Dressing
  • 5 tbsp. olive oil
  • 3 tbsp. apple cider vinegar
  • ½ lemon, juiced
  • 1 tbsp. honey
  • ½ tsp. salt
  • Freshly ground black pepper
Instructions
  1. 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.
  2. In a small bowl, whisk together all dressing ingredients. Whisk together olive oil, vinegar, lemon juice, honey, salt, and pepper.
  3. 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.
  4. Add the brussels sprouts, cranberries, quinoa, and bacon/pecan mixture to the bowl. Pour the remaining dressing on the salad and toss to combine.
  5. Top with goat cheese and serve.
  6. Leftovers will keep for one day in the refrigerator. I like this salad at room temperature or even slightly warmed up!
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/kale-and-brussels-salad-with-quinoa/