Kale Quinoa Salad

5 from 7 votes

Kale Quinoa Salad is a show-stopping mix of sweet berries, hearty greens, crunchy pistachios, and a dressing you’ll actually crave.

Prep Time20

Cook Time25

Chilling Time (Quinoa)1

Total Time1 45

Course: Salad, Side Dish

Cuisine: American

Keyword: kale and quinoa salad, salad with kale and quinoa

Servings: servings (as a side)

Author: Chelsea Lords

Cost: $10.43

Equipment

Small pot with a fitted lid, for cooking quinoa
Large bowl

Ingredients

1/2 cup quinoa tri-colored (or plain)
5 cups finely chopped kale (roll up like a cigar and very thinly slice into ribbons)
3/4 cup fresh strawberries hulled and thinly sliced
3/4 cup fresh blackberries halved
3/4 cup fresh raspberries
1/2 cup seedless red grapes halved
1/3 cup dried blueberries or dried cranberries
1/4 cup shelled pistachios coarsely chopped
1/3 cup crumbled feta cheese

Dressing

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey
1/4 cup olive oil
Salt and pepper

US - Metric

Instructions

Here's how to cook quinoa (click the link).
In a wide-mouth jar, combine all dressing ingredients. Season with salt and pepper (I add 1/4 tsp salt & 1/8 tsp pepper). Shake well until smooth and emulsified. If the honey sticks to the bottom, whisk it in.
Prepare the kale. Remove the thick stems by holding the base of the stem and sliding your hand upward to strip off the leaves. Roll the leaves into a tight bundle and slice into thin ribbons. Rinse the kale in a colander, then spin completely dry in a salad spinner. Wet kale will water down the salad. Transfer to a large bowl.
Add 1 tablespoon of the dressing and massage the kale with your hands for about 15 seconds until slightly softened. Let sit for 10 minutes. Add the cooled quinoa and toss.
Add the fresh fruit, dried blueberries, pistachios, and feta. Drizzle to taste with the remaining dressing (I use it all), gently toss, and serve immediately.

Video

Notes

Storage: This salad doesn’t sit well with the dressing, so only dress what will be used the same day. Store leftover kale and quinoa separately from the dressing and salad toppings.

Nutrition