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!
We Love This Kale Quinoa Salad Because…
- 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 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.
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
Did you enjoy this Kale Quinoa Salad? Leave us a rating and a comment below.
Kale Quinoa Salad
Equipment
Ingredients
- ⅔ cup quinoa
- 1 ⅓ cups vegetable broth or water
- 3 cups chopped kale lightly packed
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ½ cup chopped pecans
- ½ cup shredded carrot or cut into matchsticks
- ½ cup crumbled feta cheese
- ¼ cup diced red onion
- ¼ cup dried cranberries
Lemon Dressing
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This is a great healthy salad!!! I loved it!!!! Keep up the great work Holly! I love Spend with Pennies!!!
Thank you Cat. I am glad that you enjoyed the salad!
Sounds delish. Any suggestion for substituting quinoa?
Yes, quinoa can be replaced with other grains like brown rice, farro, or barley. You can also find this info in the post! Enjoy the recipe.
This is an excellent and easy recipe. I toasted the pecans. I did not use the cranberries or feta to cut calories (I was using as a side, not main). I also omitted the red onion because I am not a fan. Despite the absent ingredients, it was terrific. Thank you!
So glad you enjoyed it, Tina!
I’ve made this salad about 10 times in 6 months. It’s versatile, colorful and sparkling with brightness. I’ve added roasted butternut squash chunks, mixed different vegies and nuts in and out, and it’s always delicious.
It’s a favorite in my house, too Thanks so much for leaving a comment, Patricia!
Where is the dressing recipe?
It’s in the recipe below the salad ingredients. You can use the Jump To Recipe button at the top of the post.
This was sooooo good! The only changes I made was adding cannellini beans for more protein and substituted apple instead of cranberries since I didn’t have them available. Thanks for a great recipe!
The beans are such a great addition, I’m so glad you loved it.
Do you freeze it after being tossed with the dressing or freeze the dressing separately?
This can be frozen with the dressing on the salad.
Please make sure to wash the kale thoroughly! Very good recipe!
That’s a great tip Suzanne, so glad you enjoyed it!
Have tried many of your recipes, and this kale and quinoa salad is wonderful! The dressing is just perfect to showcase this salad!
Since subscribing to your website, I would like to thank you for the 20 extra pounds I have put on! Your recipes are just so yummy and well seasoned!
Thank you, always look forward to your next email!
P.S. Also, thank you for formatting your recipes to fit on a single page so I can print them out to put in my best recipe binder for repeated use!
I’m so glad you loved it as much as we do Elli, I agree, I think this dressing would be good on almost anything! ♥️
I am so glad to see that I am not alone with messaging the kale, it makes such a difference. Can’t wait to try this one and even try freezing it. Love getting your emails, keep up the good work. Have a great weekend.
Thank you Jacquie! I hope you love it as much as we do, come back and let us know how it goes!