Shaved Kale and Root Vegetable Salad

Total Time:
35 min
15 min
5 min
15 min

4 to 6 servings

  • Red Wine Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh chives, sliced thin
  • Salad:
  • 1 cup red quinoa
  • 2 teaspoons olive oil
  • 3 cups vegetable stock
  • 1/2 teaspoon kosher salt
  • 1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
  • 4 medium carrots, cut in half lengthwise, sliced thin on bias
  • 1 cup radishes, thinly sliced
  • 1 red onion, thinly sliced
Watch how to make this recipe.
  • For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.

  • For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.

  • In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.

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    This recipe is featured in:

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