Baby Kale and Toasted Walnut Salad paired with Buzzard's Roost from Lost Cabin in Rapid City, South Dakota
Print Recipe

Baby Kale & Toasted Walnut Salad

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Servings: 4
Author: Daniel Voorhees

Ingredients

For the Salad:

  • 4 cups Baby Kale rinsed
  • 1/3 cup Walnuts toasted
  • 1 cup Quinoa
  • 1 cup Chicken Stock
  • 1/4 cup Dried Cranberries

Vinaigrette:

  • 2 tbsp Champagne Vinegar
  • 2 tbsp Honey
  • 2 tbsp Cranberry Juice
  • 5 tbsp Olive Oil

Instructions

Vinaigrette:

  • Whisk together vinegar, honey and cranberry
  • Once combined, slowly add olive oil while whisking fast until mixture thickens and set aside

Quinoa

  • Heat chicken stock to a boil, rinse Quinoa and add to stock. 
  • Cover and reduce heat to simmer
  • Simmer until all liquid is absorbed (about 15 minutes) and set aside to cool slightly

Salad Assembly

  • While the quinoa is still warm, toss together with kale so the kale wilts slightly. Add remaining garnish and slowly dress salad with vinaigrette. Add slowly, tasting often, so you don't over dress.
  • Pour a nice glass of Buzzard’s Roost and dream of summer!