To prepare the dressing, add the white balsamic vinegar, honey, and vanilla bean to a small bowl. Whisk to combine, and season with salt and white pepper. Drizzle in the olive oil, whisking constantly to create an emulsion until well-combined and viscous.
Add the chopped kale to a medium-sized bowl and toss with the dressing until well-combined. Cover with plastic wrap and refrigerate. This will marinate the kale and help break down its fibrous, rough texture.
Preheat the oven to 425 F. Grease a half sheet pan and add the sweet Italian sausage links. Bake for 15 minutes in the oven. Set aside to cool, and slice into ½” pieces.
For the Tri-Colored Quinoa, combine the quinoa, water, and salt in a medium saucepan. Over medium-high heat, bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes.
Remove the pot from the heat and let it sit, covered, for 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.
Add the kale to a serving bowl. Top with the remaining salad toppings, toss, and garnish with the pine nuts or chopped walnuts. Serve.
Tips
When adding the salad dressing to the kale, massage the kale for 2-3 minutes to incorporate the dressing. Ideally, let the kale sit marinating in the fridge for at least an hour. This will ensure the kale is not as tough, making it easier for chewing and yielding a more ideal texture.
Recipe was developed for Rodelle by ADM intern, Katie Scheid.
