Photo: Anna Pelzer
Kale Salad with Quinoa, Cranberries and Toasted Almonds
11 ingredients
20 min
2
openrecipes
This Kale Salad with Quinoa, Cranberries and Toasted Almonds is a delicious, healthy meal or light side for the holiday season!
Estimated Nutrition (whole recipe, rough)
391
Calories
11g
Protein
18g
Fat
50g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 clove FOR THE DRESSING:
- 1 whole Garlic, Minced
- 1 whole Small Shallot, Minced
- 2 Tablespoons Lemon, Juiced
- 1 pinch Extra Virgin Olive Oil
- 1 pinch Salt
- 1 bunch Fresh Ground Pepper
- ¼ cups FOR THE SALAD:
- 1 cup Dinosaur Or Lacinato Kale, Washed Well And Dried
- ⅓ cups Sliced Almonds
- 2 Tablespoons Cooked Quinoa
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes