Kale Quinoa Salad

Kale quinoa salad is filled with goodness and is easy to make.

Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing.

This will convert anyone into a kale lover!

This salad has the perfect combination of sweet, tangy, nutty, and savory.
It can be prepared ahead of time and kept in the fridge for days.
Surprisingly enough, this salad can be FROZEN for future lunches.
It’s great as a hearty lunch salad or a side salad next to baked chicken thighs.
It’s chock full of goodness and flavor.

kale , quinoa , carrots , broth , oil , feta , dressing , pecans , cranberries and onions in bowls to make Kale Quinoa Salad with labels

Kale Quinoa Salad Essentials

Kale: Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, you can use other varieties like lacinato kale, baby kale, or Tuscan kale.

Quinoa: Cooking quinoa in broth (instead of water) adds extra flavor. Quinoa can be replaced with other grains like brown rice, farro, or barley.

Vegetables: Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, corn, or beets can be added as well!

Other Flavorful Additions: Dried cranberries add sweetness and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.

A Quick Homemade Dressing

This vinaigrette is so easy to make; just put everything into a jar and shake! You can double up because it’s good on salads of all kinds.

Lemon juice, Dijon mustard, and garlic add flavor, while vinegar adds a little extra tang. Honey balances the dressing for the perfect bite.

Variations

Bulk up the salad by adding chopped broccoli slaw, shredded Brussels sprouts, or spinach.
Add other veggies; almost anything goes. If you’re not freezing this salad, try cherry tomatoes, red pepper, or chopped cucumber.
Swap out pecans for pumpkin seeds, walnuts, pepitas, sunflower seeds, or sliced almonds.
Cooked chicken, tofu, or even chickpeas are great additions for extra protein.
Replace the honey with sugar or maple syrup.

How to Make Kale Quinoa Salad

Combine dressing ingredients in a mason jar and shake (recipe below).
Cook quinoa and fluff with a fork, and cool.
Massage chopped kale in oil and salt. Add the remaining ingredients and drizzle the dressing overtop.
Toss to combine and refrigerate before serving.

When making a kale salad of any kind, massaging the leaves may seem odd, but it makes a big difference! This step makes the leaves more tender and removes bitterness.

Simply add a drop or two of oil and rub the kale with your hands. It will turn a darker green and the leaves will soften.

serving Kale Quinoa Salad in a bowl with spoons

Storing Kale Quinoa Salad

Keep kale quinoa salad in an airtight container in the refrigerator for up to 4 days. Stir in fresh nuts, cheese, or dressing, if desired.
Believe it or not, you CAN freeze this kale quinoa salad recipe if it is made with the ingredients listed below. Once thawed, it tastes just as good as the day it was made.

More Hearty Grain Salads

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This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

Cook ModePrevent your screen from going dark

Rinse the quinoa in a fine mesh strainer and drain well.
Place the quinoa in a medium saucepan with vegetable broth or water.
Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
Once the quinoa has cooled completely, place it in a large bowl.
In a jar, combine all dressing ingredients and shake well.
Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.
Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.
Pour the dressing over the ingredients and toss well to combine.
Refrigerate the salad for at least 1 hour before serving.

This recipe will keep in the fridge for 4 days and it can be frozen.
To substitute store bought dressing, I would suggest a light citrusy vinaigrette.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Side Dish

Cuisine American

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