Kale Salad with Red Quinoa, Fennel, and Carrots
This fresh, satisfying salad makes a welcome break from rich holiday foods.
- Time: 25 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- red quinoa, rinsed
- small carrots
- fennel bulb
- extra-virgin olive oil
- tablespoons sherry vinegar
- teaspoon kosher salt
- teaspoon pepper
- baby kale or mixed greens, larger pieces roughly torn
- crumbled fresh goat cheese
- toasted sliced almonds
- Pomegranate molasses* or balsamic vinegar, for drizzling
- Flake salt, for finishing