Shredded Kale Salad with Quinoa, Toasted Walnuts, Cranberries & Carrots

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I have a love hate relationship with kale. But this salad is moving me toward love. I think it is the cranberries that do it – they offset the bitterness of the kale perfectly. You can use whatever dressing you love. I always have my tahini dressing on hand. Make as much or as little as you want. These measurements are for one regulation sized bunch of lacinato kale.

serves 2 to 3

1 bunch kale
1 cup toasted walnuts
1 cup cranberries
1/2 cup cooked quinoa
2 carrots
6 scallions

Prep the ingredients. Cook the quinoa. Chop the walnuts and place in a 350 oven for 10 to 15 minutes, or until fragrant and toasty.

Chop the cranberries, grate the carrots and thinly slice the scallions.

Take the kale leaves off the stems and pile one on top of the other. Chiffonade (thinly slice) the kale.

Place all ingredients into a big bowl and toss together with your favorite dressing. Enjoy!

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