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Shaved Kale and Root Vegetable Salad

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  • Level: Easy
  • Total: 35 min (includes resting time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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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 


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 


  1. 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.
  2. 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.
  3. 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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