Quinoa Kale Salad with Orange Curry Vinaigrette
Ingredients
Dressing:
1/2 C freshly squeezed orange juice
3 T freshly squeezed lemon juice
3 T white wine vinegar
1 T honey
1 tsp Dijon mustard
1 T curry powder (or, to taste)
2 tsp garam masala (or, to taste)
1/2 tsp freshly grated ginger
pinch kosher salt
1/8 tsp ground black pepper
1/4 c. extra-virgin olive oil
Salad:
1 large bunch of Curley Kale, stemmed and cut into small bite size pieces
1 C cooked quinoa, cooked according to package directions and cooled
2 crisp, tart apples, peeled, cored and chopped into small pieces
2 medium carrots, peeled and grated
1/4 purple cabbage, thinly sliced (mandoline comes in handy!)
4 green onions, chopped
1/2 C purple raisins
1/2 C curry roasted pistachios (see recipe below)
Curry Roasted Pistachios:
1/2 C raw shelled pistachios (cashews and pepitas work great, too)
1 tsp extra virgin olive oil
1 tsp curry powder
pinch or kosher salt
Directions
Dressing:
Whisk together dressing ingredients and set aside.
Curry Roasted Pistachios:
Preheat oven to 300F. In a small bowl, toss pistachios with evoo, curry powder and salt. Spread out on a sheet pan and bake for 10 minutes. Remove and set aside.
Salad:
Dress salad 20 minutes prior to eating. In a large salad bowl, add salad ingredients and toss together with dressing. Add roasted pistachios and toss again.
