I am not a salad gal. With the exception of summertime, you won’t catch me eating a salad. It’s just not my go-to! That being said, this Massaged Kale Winter Salad is a winner! This recipe combines warm and nourishing goods like cooked quinoa and farro and roasted carrots with bright and fresh toppings like massaged kale and golden raisins.

 

Ingredients

2 cups tuscan kale

2 cups carrots

1/2 cup feta cheese

1/4 cup golden raisins

1/2 cup quinoa and farro (1/4 cup of each)

1 cup vegetable broth

1/4 cup olive oil

2 tbsp capers

1 tsp salt, plus a pinch

 

Directions

  1. Preheat oven to 425F.
  2. In a medium saucepan, combine quinoa, farro, and vegetable broth. Bring to a boil.
  3. Reduce heat to low, cover, and cook for 12-13 minutes. Set aside, covered while preparing the remaining salad toppings.
  4. Julienne carrots and toss in 2 tablespoons of olive oil with 1 teaspoon of salt.
  5. Place on baking sheet and bake for 20-25 minutes, or until carrots are tender.
  6. While carrots are cooking, prepare kale by removing the stems and roughly chopping. Add to a large mixing bowl.
  7. Massage kale by adding 2 tablespoons of olive oil and a pinch of salt. Using your hands, scrunch and rub the leaves between your fingers until they appear darker in color and soften in texture, about 1-2 minutes.
  8. Assemble salad by adding grains, massaged kale, carrots, feta, raisins, and capers to a large bowl and digging in!
    1. Note: you can also top the salad with my Creamy Tahini Dressing or your own dressing of choice.

This Massage Kale Winter Salad combines warm goods like cooked grains and roasted carrots with fresh toppings like massaged kale and golden raisins.

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Massaged Kale Winter Salad
I am not a salad gal. With the exception of summertime, you won't catch me eating a salad. It's just not my go-to! That being said, this Massaged Kale Winter Salad is a winner! This recipe combines warm and nourishing goods like cooked quinoa and farro and roasted carrots with bright and fresh toppings like massaged kale and golden raisins.
Author: Maddie Augustin
Ingredients
  • 2 cups tuscan kale
  • 2 cups carrots
  • 1/2 cup feta cheese
  • 1/4 cup golden raisins
  • 1/2 cup quinoa and farro 1/4 cup of each
  • 1 cup vegetable broth
  • 1/4 cup olive oil
  • 2 tbsp capers
  • 1 tsp salt plus a pinch
Instructions
  1. Preheat oven to 425F.
  2. In a medium saucepan, combine quinoa, farro, and vegetable broth. Bring to a boil.
  3. Reduce heat to low, cover, and cook for 12-13 minutes. Set aside, covered while preparing the remaining salad toppings.
  4. Julienne carrots and toss in 2 tablespoons of olive oil with 1 teaspoon of salt.
  5. Place on baking sheet and bake for 20-25 minutes, or until carrots are tender.
  6. While carrots are cooking, prepare kale by removing the stems and roughly chopping. Add to a large mixing bowl.
  7. Massage kale by adding 2 tablespoons of olive oil and a pinch of salt. Using your hands, scrunch and rub the leaves between your fingers until they appear darker in color and soften in texture, about 1-2 minutes.
  8. Assemble salad by adding grains, massaged kale, carrots, feta, raisins, and capers to a large bowl and digging in!
  9. Note: you can also top the salad with my Creamy Tahini Dressing or your own dressing of choice.