This gluten-free recipe was created by celebrity chef Robert Irvine. It's a hearty, healthy side dish, perfect for a holiday meal.
Prep Time: 1 hour and 15 minutes
1 cup dried cranberries, soaked in water
¼ cup plus 1 tablespoon grapeseed oil, divided
1 tablespoon garlic, minced
¼ cup fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons maple syrup
4 cups fresh kale, chopped
2 cups quinoa, cooked
1 small fennel bulb, shaved
½ cup red onion, diced small
½ cup beets, cooked and diced
To prepare the dressing: Heat a small pan over medium heat and add 1 tablespoon grapeseed oil. Add the garlic and sauté gently until light golden brown. Remove from heat immediately and pour into a mixing bowl. Add lemon juice, mustard, maple syrup, and ¼ cup of grapeseed oil. Whisk well.