If you’re looking for something to help you keep your new year’s resolution to eat healthier, a kale salad is a good option.

The sturdy green contains vitamins A and C, folic acid, calcium and iron.

But there’s also another reason to sing kale’s praises: You can go ahead and dress The Kansas City Star’s Quinoa Kale Salad With Raisins and Almonds in advance to allow the kale to soften and the flavors to meld.

Cooking tips: You could use any type of cooked quinoa that you have. We used Bob’s Red Mill tri-color for this recipe. Cook quinoa according to package directions.

Toasting the almonds intensifies the flavor. To toast the almonds, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.



Makes 8 servings


1 clove garlic, minced

1 small shallot, minced

3 tablespoons fresh lemon juice

2 tablespoons honey

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Salt and pepper to taste


6 cups Tuscan kale, ribs removed

3 cups romaine

1 cup tri-color cooked quinoa

1/2 cup golden raisins

1/4 cup toasted sliced almonds

Combine all the dressing ingredients in a small bowl and whisk until well blended. Set aside and allow the dressing flavor to meld and the shallots to soften for at least 10 minutes.

Tear the kale and romaine into bite-size pieces and place in a salad bowl. Add quinoa, raisins and almonds and toss gently. Drizzle the salad dressing over the salad and toss to combine.

Per serving: 193 calories (45 percent from fat), 10 g total fat (1 g saturated), no cholesterol, 24 g carbohydrates, 4 g protein, 35 mg sodium, 3 g dietary fiber.

Recipe developed exclusively for The Star by professional home economists Kathy Moore and Roxanne Wyss.


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