Cooler temps calls for more warming foods, but that doesn’t mean we have to ditch those leafy greens! I love making salads with seasonal greens and adding in some warm quinoa or roasted vegetables to change it up and adapt to the season.
I recently taught this salad at a workshop and now I can’t get enough! It is crisp, warm, and filling.
Try it out and let me know what you think! Feel free to customize it and make it your own.
Orange – Almond Dressing
2/3 C fresh squeezed orange juice
2 T chickpea miso
2 T almond butter
2 T extra virgin olive oil
Blend all ingredients in a high-speed blender until smooth.
Store in the refrigerator for 1-2 weeks.
Warm Kale Salad with Quinoa
2 C tri-colored quinoa
1 bunch purple kale
1 honey crisp apple, sliced thin
1 golden beet, cubed
2 large shallots, sliced thin
1 pack fresh basil, chopped
½ cup almond slivers
1 lemon, squeezed
Cook your quinoa according to package directions or in a rice cooker.
While that is cooking, pull apart your kale into small salad leaves and break them down with your hands, making them softer.
Once your quinoa is cooked, toss all ingredients into a large mixing bowl.
The warm quinoa should start to cook and soften all the other ingredients.
If your dressing is ready, go ahead and divide your quinoa and kale salad into bowls.
Top with dressing and serve while warm.