This Kale and Quinoa Salad was my favorite salad at Zupas. Sadly, they've stopped making it. Read all directions before prepping the salad. The quinoa and kale can be made ahead, as well as the dressing.
Ingredients:
2 1/2 cups kale, (see prep below in directions)
1/4 cup cooked quinoa, cooled
1/2 cup blueberries
1/4 cup craisins
1/2 cup grapes, sliced in half
1/4 cup pistachios, chopped
garnish with fresh shaved Parmesan
Dressing (can be made a day ahead):
4 cloves garlic, grated
3 TBSP mayonnaise
2 TBSP Lemon Juice
1 TBSP Dijon mustard
1/4 tsp salt
1/4 cup Balsamic vinegar
3/4 cup extra virgin olive oil
Directions:
In a small bowl whisk together garlic, mayonnaise, lemon juice, dijon mustard, salt, and balsamic vinegar. Slowly add the olive oil while whisking. Refrigerate the dressing (this can be made a day ahead).
Remove the coarse stems on the kale, Slice the kale leaves into thin strips. Place the kale in a colander and rinse. Sprinkle 1/4 tsp fine sea salt over the kale and add a small drizzle of olive oil to the kale. Massage and rub the kale with clean hands for about 3-5 minutes until it is tender and a deep green color. Rinse again, and spin in a salad spinner to get thoroughly dry. If making ahead, store the kale and quinoa together in the refrigerator stored separately from the dressing and salad toppings.
Toss the dry kale with the cooled quinoa, blueberries, craisins, grapes, and pistachios. Pour over the desired amount of dressing and top with shaved Parmesan. Gently toss and enjoy immediately.
This salad does not sit well with the dressing, so only put the dressing on what will be used the same day. Store any leftover kale and quinoa separately from the dressing and salad toppings.
