I came across the recipe below online and couldn’t wait to try it. Our purchase of a bunch of kale provided enough to make this recipe twice, and we liked it so well, we didn’t mind at all.

The salad keeps well, and to be honest, I liked it better the second day when all the flavors had melded and the garlic wasn’t as pungent.

I used all the dressing in my salad. Averie (from www.averiecooks.com) says you can add other ingredients, like broccoli, cauliflower, or beans. She says this is a very flexible recipe and you can use what you have in the refrigerator.

Twelve Superfoods Salad

• cup dry quinoa, cooked according to package directions

• cup frozen edamame, cooked according to package directions

• bunch curly kale, about 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed

• cup fresh blueberries

• cup red grapes, halved

• cup dried cherries, chopped if necessary (dried cranberries may be used)

• 1/3 cup feta, goat or Parmesan cheese, crumbled or shredded

• cup sunflower seeds

• cup walnuts, chopped


• cup orange juice

• 2 tablespoons olive oil

• 1 garlic clove, finely minced or pressed

• 1 teaspoon granulated sugar

• teaspoon salt, or to taste

• teaspoon pepper, or to taste

• 1 heaping tablespoon Greek yogurt (sour cream may be substituted)

Cook quinoa according to package directions, likely cooking with 1 cup water to the cup dry quinoa. Transfer about half of the cook quinoa to a very large bowl. Save the rest for another use.

Cook edamame according to package directions. Drain and add to the bowl.

To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds and walnuts. Stir to combine and set aside.

To a jar with a lid, add the orange juice, olive oil, garlic, salt and pepper; seal with the lid and shake vigorously to combine.

Add the Greek yogurt and shake until creamy and incorporated. Taste and check for seasoning balance, adding more salt and pepper as necessary. I prefer this dressing to be on the saltier side because it is going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.

Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the refrigerator for up to a week. Shake vigorously before using.


Lost a recipe? Have a recipe to share? Reach bettyslowe6@gmail.com.