New Recipe for this delicious and hearty Kale & Quinoa Salad with Pistachio Vinaigrette ft. setton_farms Salt & Pepper Seasoned Pistachio Kernels 🤌🏼🥗

Y’all are always asking me for salad recipes and recommendations, and THIS is one of my absolute favorites! It’s delicious, hearty, and bright ☀️ And the pistachio vinaigrette?! It’s truly the star of the dish!! Here’s how to make it 👇🏼

DRESSING:
1 shallot, roughly chopped
½ cup Setton Farms Salt & Pepper Seasoned Pistachios
6 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
2 tablespoons fresh lemon juice
1 tablespoon roughly chopped fresh parsley
2 cloves garlic
¾ teaspoon Kosher salt
½ teaspoon fresh cracked black pepper

SALAD:
6 packed cups roughly chopped kale, stems removed
4 cups cooked quinoa
1 (15-ounce) can chickpeas, drained and rinsed
1 (8.8-ounce) pack precooked beets, sliced
2 cups thinly sliced carrots
1 cup thinly sliced red onion
Fresh lemon wedges, for serving

PREPARATION:
To make the dressing, place all the ingredients in a high-powered blender along with ½ cup water and pulse until smooth. Taste and adjust seasonings if necessary. Set aside.

To prepare the salad, place the kale in a large bowl. Add about 1/3 of the dressing and using your hands, massage the kale until it becomes tender, about 1 to 2 minutes. Add the rest of the salad ingredients, another 1/3 of the dressing and toss well to combine. Transfer the salad into a serving platter or plates, drizzle with the remaining dressing and garnish with fresh lemon wedges, and enjoy!

If you make this salad + dressing, make sure to tag me! Hope y’all are doing okay! Sending love 💕 XO