I was invited to a New Year’s Day dinner party and asked to bring a dish. Given that it is the new year and I know that most people endeavor to eat healthier in the new year, I decided to make a tasty salad that is both refreshing and filling. Check out the recipe below…

For the salad:

5 ounces of Baby Kale, rinsed

8 ounces of strawberries, rinsed

1 medium-sized navel orange

1/2 cup uncooked quinoa

 

For the dressing:

1 medium-sized navel orange (can substitute 1/2 cup orange juice)

2 tablespoons honey

1 tablespoon olive oil

1 tablespoon apple cider vinegar

A dash of sea salt

A dash of cracked pepper

 

Instructions:

  1. Rinse the quinoa before use. Bring 1/2 cup of quinoa and 1 cup of water to a boil. Turn heat down to low and cover saucepan. Let simmer for 15 minutes then remove from heat. Let water absorb for about 3-5 minutes then fluff with fork. Set quinoa aside to let it cool off.
  2. Cut the stems from each strawberry and slice into 1/4 inch slices.
  3. Cut the orange into bite-sized pieces.
  4. Place baby kale into large salad bowl. Top with cut strawberries, oranges, and cooked quinoa. Place bowl in the refrigerator to continue to let quinoa cool.
  5. Prepare vinegarette: Cut orange in half and squeeze the juice of the orange into a blender or food processor. Add honey, salt and pepper. Blend on high for a few seconds then drizzle in olive oil and apple cider vinegar slowly until well mixed and emulsified.
  6. Remove salad from refrigerator and drizzle with citrus vinaigrette and lightly toss dressing into salad.
  7. Enjoy!