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Quinoa-Kale Salad with Aleppo Almond Sauce

This recipe was created by the University of Massachusetts Amherst Dining team on behalf of the Almond Board of California for a special Almond Day menu. The moderately spicy Aleppo Almond Sauce perks up this vegan salad and works equally well over grilled fish and chicken, with kebabs or kofta, and as a dip for roasted vegetables.
Almonds

Difficulty

Medium

Ingredients
Serves: 100
For the Aleppo Almond Sauce
  • 9 ¼ oz unsweetened almond butter
  • 2/3 cup water
  • ¼ cup lemon juice
  • 1 ¾ tsp Aleppo pepper flakes
  • ¾ tsp ground cumin
  • 1 ¾ tsp kosher salt
For the Quinoa-Kale Salad
  • 5 lb 12 oz kale, stemmed and cut into chiffonade
  • 2 lb 14 oz carrots, julienned
  • 1 lb 10 oz cooked tri-color quinoa
  • 1 lb 7 oz dried cranberries
  • 1 lb 7 oz sliced almonds, toasted
Preparation
For the Aleppo Almond Sauce
  1. In a blender or bowl, combine the almond butter and water until smooth.
  2. Blend in the remaining ingredients. Adjust seasoning as needed. Cover and refrigerate.
For the Quinoa-Kale Salad
  1. In a large container, combine the salad ingredients. Toss with the Aleppo Almond Sauce to coat the salad evenly.
  2. Cover and refrigerate.
  3. For each serving, portion 2 oz.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.