Kale Salad with Red Quinoa and Carrots

Nearly all the prep for this vibrant, satisfying salad can be done at home and the components packed up in your cooler. From sack to fork: 25 minutes at home; 5 minutes in camp
By / Photography By Camp Sunset | November 19, 2016



Cook quinoa according to package instructions, about 20 minutes. Drain any liquid, then spread on a rimmed baking sheet to cool.

Meanwhile, very thinly slice carrots on the diagonal. Whisk together oil, vinegar, pomegranate molasses, salt, and pepper in a small bowl.

In a medium bowl, combine one-third of dressing with quinoa and carrots, then transfer to a plastic container and seal. Seal remaining dressing in a small container. Pack perishable salad ingredients in a cooler.


Let remaining dressing come to room temperature. In a large bowl, toss kale with dressing, then with quinoa mixture. Divide salad among plates and scatter cheese and nuts on top.

*Find pomegranate molasses at well-stocked grocery stores and Middle Eastern markets.

PER SERVING 367 Cal., 61% (224 Cal.) from fat; 9.1 g protein; 26 g fat (4.8 g sat.); 28 g carbo (5.0 g fiber); 285 mg sodium; 5.2 mg chol. LS/V


  • ⅔ cup red quinoa, rinsed
  • 4 small carrots (preferably mixed colors)
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 2 tablespoons pomegranate molasses*
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 package (5 to 6 ounces) washed baby kale
  • ⅓ cup crumbled fresh goat cheese
  • ¼ cup toasted sliced almonds
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