Roasted Garlic Quinoa and Kale Salad

2 cups fresh cranberries
12 cloves garlic, unpeeled (more or less to taste)
1 tablespoon olive oil
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
4 cups chopped kale
2 cups cooked quinoa
1 cup chopped walnuts
½ cup diced red pepper
½ cup thinly sliced red onion

Preheat oven o 375 degrees. Line a rimmed baking pan with parchment paper. Place cranberries and garlic on pan and drizzle with 1 tablespoon of olive oil. Salt and pepper. Roast for 20 to 25 minutes, until cranberries are wrinkled. Cool slightly. Peel and chop garlic.

In a medium jar combine olive oil, garlic, lemon juice, maple syrup, mustard, salt and pepper. Shake well. Pour about half of the dressing over kale and massage. Allow kale to sit for 10 minutes.

Add quinoa, chevre, walnuts, red pepper, onion, cranberries and chopped garlic. Toss, adding in another 2 tablespoons of dressing. Taste. If your cranberries are extremely tart drizzle with another teaspoon or two of maple syrup and toss again. (You don’t want the salad to be sweet, just to cut the tartness.) Drizzle with additional dressing if desired.


Serving Size: Makes at least 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user TIGEREYESS.