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Prep
Difficulty
Easy
Time
Estimate
30 mins
Whisk the dressing and toss the kale shreds. Set aside for the kale to soften. Steam the quinoa and saute the sweet potato. Cut the figs and toast the almonds for the kale salad. Toss each salad and serve together. If taking on the go, package separately.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
A rich and magical combination of earthy yet sweet flavors. If you do not have fresh figs, rehydrate dried figs in hot broth or red wine. Any fresh herbs work, but mint or basil are especially bright and fun for balance.
