I love the changing seasons for obvious reasons (one step closer to summer!), but one of my favorite things about it is the seasonal produce. Along with warmer days and a little less rain, Spring brings an abundance of fruit and vegetables that were lacking in the Winter months.
As we round the corner from Winter to Spring (hallelujah) I thought I would ease into the season change with a simple kale and goat cheese salad. I love kale and luckily for me, it is one of the leafy greens that is in season from the end of August until the beginning of April. This salad is swimming with fresh lettuce crunchy almonds and protein packed quinoa.
Kale and Goat Cheese Salad
1 bunch kale, rinsed
1/4 cup goat cheese
1/4 cup sliced almonds
1/2 cup dried cranberries or blueberries
1 cup quinoa, cooked and cooled
3 ounces olive oil
1 ounce balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
De-rib and chop the kale and place in a large bowl. Add in the goat cheese, almonds, cranberries or blueberries and quinoa and toss together.
To make the dressing add the olive oil, balsamic vinegar and salt and pepper into a jar and shake vigorously to combine. Mix the dressing into the salad and enjoy!