Our friends at GATHER NY sent us this yummy, seasonal kale salad to try out and share with Clotheshorse readers. It’s delicious, completely addictive and I’ve been known to eat the leftovers for breakfast.
Enjoy!

kale salad w. cherries, almonds & quinoa
  • 4 oz chopped lancinato kale , from one large bunch
  • 2 tablespoons lemon juice
  • 2 tablespoons evoo
  • 1 tablespoon finely chopped shallots
  • pinch of ground cinnamon
  • ½ teaspoon maldon salt, crushed
  • ½ cup cooked quinoa, from 1/4 cup dry
  • ¼ cup toasted almonds, chopped ( 3 ounces)
  • ½ cup dry cherries, barely chopped (6 ounces)
1.To Make Dressing:: Mix lemon juice and shallots. Whisk in olive oil and cinnamon.
2.To finish salad:: Toss the quinoa, almonds and cherries together. Set aside a handful.

Toss together the quinoa, almonds, cherries, kale, salt and dressing.

Sprinkle the reserved quinoa, almonds and cherries over top.
Servings/Yield: 4 servings

If you are in NYC visit our friends at Gather in Park Slope, Brooklyn.
xx,
AA