Kale & Quinoa Salad Recipe

Make candied pecans

Line a small baking sheet or plate with parchment paper. In a small nonstick skillet over medium heat, add sugar and butter. Stir until the sugar begins to melt and coats the butter, about 1–2 minutes. Add pecans and toss continuously so they are evenly coated and the sugar caramelizes — about 2–3 minutes. Spread the pecans on the prepared parchment and sprinkle with the 1/8 tsp sea salt. Let cool completely, then roughly chop if desired. Allow to cool while you prepare the rest of the salad.

Rinse 1/2 cup dry quinoa in a fine-mesh sieve under cold water. Combine rinsed quinoa with 1 cup water and a pinch of salt in a small pot. Bring to a gentle boil, then reduce to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a plate to cool. (This yields about 1 cup cooked quinoa.)

Whisk dressing

In a small bowl or jar combine 3 tablespoons lemon juice, 1 teaspoon Dijon, 1 teaspoon honey, minced shallot, 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk or shake to combine. Slowly stream in 3 tablespoons olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning or acidity as needed.

Prepare the kale: stack leaves, remove tough stems with a knife, then finely chop or thinly slice. Place chopped kale in a large mixing bowl.

Massage kale: drizzle 1 tablespoon of the prepared lemon vinaigrette over the chopped kale. With clean hands, gently massage the kale for 1–2 minutes until leaves soften and darken. This makes the kale more tender and reduces bitterness.

Add quinoa and apple: add the cooled cooked quinoa (1 cup) and thinly sliced apple to the bowl with the massaged kale. Toss gently to combine so quinoa distributes evenly.

Add dried currants and grana padano: sprinkle 1/4 cup dried currants and 1/3 cup grated grana padano over the salad. Reserve about 1 tablespoon of cheese to finish if desired.

Dress and season: pour remaining vinaigrette (about 2 tablespoons) over the salad and toss to combine. Taste and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper as needed.

Finish and serve: fold in the candied pecans (about 1/2 cup), lemon zest and most of the grated grana padano, reserving a little for garnish. Transfer to a serving bowl or plates and finish with the reserved cheese and an extra grind of black pepper. Serve immediately.

Optional protein: if adding grilled chicken or Scottish salmon, slice or flake the cooked protein and arrange on top of the salad just before serving. For guidance: grill seasoned chicken breast 6–8 minutes per side (depending on thickness) until internal temp 165°F (74°C). Grill salmon skin-side down 4–6 minutes per side until opaque and flaky.