Win over converts with this reinvention of the ubiquitous healthy salad from the new
Camp Sunset: A Modern Camper's Guide to the Great Outdoors. It starts with red quinoa, which provides a nutty crunch; then there are diagonally sliced carrot coins (they're a bit larger than circles and help make the plate more eye-catching); and baby-kale leaves, which are more tender than the regular-sized. You toss the leaves in a pomegranate-molasses-sherry vinegar dressing, for a bit of sweetness; and finally, sprinkle on hefty doses of crumbled goat cheese and toasted, sliced almonds.
Get the recipe: Kale Salad with Red Quinoa and Carrots Recipe
