Spring is the time for greens! This week we turn our attention to salads. The kale salad featured below is a great side dish for Memorial Day gatherings and also is a great breakfast item.
Kale, Quinoa, Date, and Pecan Salad (adapted from thekitchn)
For the salad:
1 tbs olive oil
2 green garlic heads, chopped
1 bunch green onions
1/2 cup quinoa
1 bunch kale and/or chard
1/2 cup whole dates
1/2 cup roasted pecans
For dressing:
Juice of 1/2 lime
Juice of 1/2 an orange
2 tsp maple syrup
1/4 cup olive oil
salt and pepper to taste
Rinse quinoa in a fine mesh strainer. Heat a saucepan over medium-high heat and saute quinoa and green garlic for about three minutes, lightly toasting. Then add 1 cup water and salt to taste and bring to boil. Cover and cook on low for 15 minutes. Then let sit for five minutes.
Optional: lightly toast the pecans on a dry skillet at medium heat.
Slice the kale and/or chard leaves in thin strips. Place in a bowl and massage for a couple of minutes. Chop the green onions and add to the kale.
Pit the dates and slice into quarters.
To make the dressing: whisk together the dressing ingredients.
To assemble the salad, place the greens in a large bowl. Add the quinoa while still warm and toss together with 1/2 of the dressing. Add the dates and pecans with remaining dressing if desired. Add salt and pepper to taste.
Enjoy! Kale gets more tender as it sits in the dressing. The salad keeps well in the refrigerator for up to five days.
Members, we love recipes! Email recipes and photos to megan@fairridgefarms.com.
