Inspiration takes many different forms in this wonderful world. I recently tried a pesto dressing from my local grocery store and it blew my mind. How did I never think to make pesto into a dressing? I have used it on chicken and for pastas but salad had never crossed my mind until that day.
This is a great, refreshing for a special occasion or for your next meal prep of lunches. The only thing I would suggest is not making this too far in advance (maybe like a day or two). Pesto is heavy and I have found that it can make the salad soggy if you leave it in the fridge for too long….oopsy.
Baby Kale Pesto Salad
1/4 cup pesto mixing in a drizzle in olive oil until it makes a vinaigrette
1 bundle of baby kale, washed
1/2 cup cranberries
1/2 cup walnuts
1/4 cup crumbled goat cheese
1/4 cup quinoa
Place all of the ingredients into a salad bowl, slowly adding dressing and tossing until everything is lightly covered. For your presentation, top the salad added additional cranberries, walnuts and goat cheese. Set little bowl on the side with any leftover dressing you might have. You never know who the closet pesto lovers are amongst you!
If you have any leftover ingredients consider making this into a quinoa dish – flavors will be insane a few days in.
This dish tastes as good as it looks. xx