In honor of meeting Tiffani Thiessen this past weekend I thought it would be fun to make and share a recipe from her cookbook, Pull Up a Chair. It is a beautiful cookbook filled with so many great recipes, I have already earmarked quite a few.

This salad was awesome. Filled with so many great flavors and textures, I will be making this often! I love the sweetness of the grapes and raisins paired with the creamy goat cheese, and salty marcona almonds. Her original recipe calls for farro but I subbed quinoa because it was what I had on hand and I loved the quinoa in the salad! The recipe also called for jicima which I could not find so I used Daikon radishes thinly sliced. Even Frances Moon ate this and she is normally not a salad eater- so that is a win in my book.

C A L I F O R N I A K A L E S A L A D

adapted via Pull Up a Chair

1 bunch Tuscan Kale, de-stemmed and shredded

1/2 cup cooked quinoa, or farro, or brown rice

1 cup red grapes thinly sliced

1/4 cup golden raisins

1/4 Marcona Almonds slightly chopped

1/3 cup thinly sliced jicama (or Daikon Radish )

6 oz goat cheese crumbled

3/4 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon dijon

salt and pepper

Place the kale, grapes, quinoa, almonds, radishes, and goat cheese in a bowl. In a dressing shaker shake the olive oil, balsamic, dijon and salt and pepper.

I have to give a shout out to this dressing shaker because I am obsessed. Trust me I use this baby all the time. You can shake dressing in it, it makes it easy to pour and easy to store in the fridge too if you have leftovers.

This is Tiffani’s cookbook, Pull Up a Chair and I highly recommend it. Lots of gorgeous pictures and recipes.