This is my new go-to salad. The recipe is inspired by a salad Suj had at the Ace Hotel in Palm Springs. The caramelized onions, dates, and cranberries add a wow factor, and it is both delicious and inexpensive to make. We have been making large batches without the dressing and dividing servings into tupperware containers. We take the salad to work the next day and throw some dressing on it before eating. The pre-dressed salad keeps pretty well for a couple of days. The Ace’s salad is served with marcona almonds, but we substitute for peanuts because I am apparently allergic to everything delicious. The peanuts are still great, though.
4 c. Kale, chopped, loosely packed
2 c. Quinoa, cooked
1/2 c. Cranberries, chopped
1/2 c. Dates, chopped
1/3 c. Slivered Almonds or Peanuts
1 tbsp. Butter
1/2 tbsp. Sugar
1. Cook quinoa according to package. I like to substitute vegetable broth for the water because the broth gives the quinoa more flavor.
2. Slice the onion into thin rings then caramelize by sautéing with butter over low-medium heat for about 15 minutes or until onion is soft. Sprinkle onions with sugar and cook about 5 more minutes.
3. In a large bowl, combine kale, quinoa, chopped cranberries, dates, almonds or peanuts, and caramelized onion.
4. Toss with Italian dressing before serving.