lemony kale quinoa salad with pepitas and goat cheese

Step 1

Toast the pepitas: In a small frying pan, over high heat, toast the pepitas (dry, without oil), shaking every 30 seconds or so. This should take about 2-3 minutes and you will smell a nice toasty smell, upon which you should turn the heat off (keeping the pepitas in the pan, where they'll continue to toast). Don't skip this - it really brings out the flavor.

Step 2

Make the vinaigrette: In a small watertight jar with a lid, combine the olive oil, lemon juice, lemon zest, agave nectar or sugar, a large pinch of salt, and a few twists of freshly ground pepper. Tightly seal with the lid and shake the jar to combine ingredients. Using a piece of kale or spinach, taste the dressing, and add more salt, pepper, or sugar as needed.

Step 3

Assemble the salad: Add the kale to a large salad bowl. Pour about half the dressing over it, and the massage the dressing into the kale with your hands. This helps the kale become soft and tasty by breaking it down and allowing it to absorb the dressing. (You don't have to massage if you're using spinach.) Next, add the quinoa and the rest of the dressing, and toss to combine. To serve, top with pepitas and optional goat cheese, if using. Enjoy!