I simply adore eating outside in the summer. The wind over my skin, the rustling of tree leaves, the sunlight. Pure joy, basically, especially if a good beer or cocktail is involved. Whether it’s a porch, a picnic, or a patio, it’s perfection (minus the wasps…). Anyhow, I digress. This salad is fantastic outdoor food fare. It’s great indoors as well, of course, but I feel like it really shines out of doors.


The lady who runs the stand where I bought my kale tells me they couldn’t sell the stuff to save their lives until Oprah mentioned it on her show, and now it’s one of their best sellers. For good reason—kale is delicious. As a member of the cruciferous family it is related to cabbage, broccoli, cauliflower, and all kinds of other super healthy veggies. It also pairs brilliantly with garlic and turns into fantastic, light, leafy/chewy bits when you roast it.

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Try this salad as a dish at a picnic or a potluck. Any veg*ns will appreciate the delicious dish… and so will everybody else, for that matter.

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Quinoa & Garlic Roasted Kale Salad

1 head kale, rinsed and torn into ~2″ pieces, woody stems discarded
1½ cups green beans
1 large garlic clove, chopped
Olive oil, as needed, for roasting

1½ cups quinoa, rinsed

1 cup French lentils, rinsed and cooked

Nice olive oil (pomace) (USA / Canada), for drizzling
Salt & pepper, to taste

Preheat your oven to 350°F. Bring 2½ cups of water to a boil, add the rinsed quinoa, cover, and reduce heat to low. Steam for 20 minutes.

While the quinoa cooks, toss the kale, green beans, and garlic in olive oil (pomace) (USA / Canada) and roast on a rimmed baking sheet for 10–15 minutes, until tender and a browned around the edges.

Mix the roasted veggies and quinoa together with the lentils. Season to taste with olive oil (pomace) (USA / Canada), salt, and pepper. Enjoy!