Kalesallad med quinoa och cranbär

👩‍🍳 Gör så här

1. 1
   Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
2. 2
   Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls—literally rub the leaves between your fingers—for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it’s worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
3. 3
   Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
4. 4
   Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
5. 5
   Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.