Kale and quinoa salad with crisp celery, plumped cranberries, and lemon dressing from Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body (page 59) by Kathryne Taylor

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried tart cherries for dried cranberries.

  • jay.moe on July 31, 2023

    I was tempted to skip the celery, but the intro states: Don't skip the celery... it offers some necessary crunch. The celery and dried cranberries really round out the salad. I substitute feta or blue cheese crumbles for the goat cheese. I keep cooked quinoa in the freezer which makes this a quick meal. I make a large batch of this salad to keep in the refrigerator, but don't add the almonds until I am ready to eat so they don't loose their crunch. This makes a great side or a complete meal by itself.

  • Bfamkitchen on June 15, 2022

    Quick, easy, and really tasty salad. The flavors compliment each other and the celery gives it nice texture. Will definitely make this again!

  • jenburkholder on August 21, 2020

    This made a very nice lunch. I omitted the goat cheese, as I don't care for it. but other than that made as written. Held up well for the week, and had easy to source ingredients. Will make again.

  • westminstr on January 02, 2019

    This was a pretty good kale salad. My favorite part was the celery. Actually I liked all the ingredients, but I thought the dressing was a little too sweet. I used honey (but I don't think I would have liked maple syrup). I don't usually sweeten my dressings and I likely would have preferred this one with no or less sweetener. I also upped the goat cheese a bit. Kids didn't love it, so I'm not sure if I will repeat, there are other kale salads they like better.

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