Winter Solstice Salad

I have been loving this salad so much lately.  Craig and I have had it for lunches and dinners, I made it for our Carter Christmas Party and it’s just so easy to throw together.  The candied pecans, dried cranberries, and warm quinoa all make it feel seasonal and wintery.  And it’s delicious and good for you!

Ingredients:

• 1 bag kale
• 1 bag mixed greens
• 2 cups uncooked quinoa (*prepare to package directions, will be a lot more once cooked!)
• candied pecans
• dried cranberries
• 1 avocado, cubed
• 1 lemon
• olive oil
• sea salt & pepper to taste

Use the leftover ingredients to keep adding to the salad to eat fresh for lunches & dinners throughout the week!

Recipe:

• Combine mixed greens and kale into bowl, drizzle with olive oil and massage into greens.  Chop greens with scissors.
• Spoon quinoa over salad, as much or as little as you’d like!
• Add candied pecans, dried cranberries, avocado, salt & pepper to taste.
• Slice lemon in half and squeeze lemon juice over the top of the salad.
• Dig in 🙂

Pair it with a yummy bottle of cabernet & you’re good to go!

Large salad bowl here and cute gold sequin coasters here!  Similar gold mercury glass candle here.

xo,

Bess