Kale Quinoa Salad
Kale Quinoa Salad is the perfect summertime side dish, made with fresh kale massaged with olive oil and tossed with quinoa, feta, dried cranberries, and pecans in a lemon vinaigrette dressing!
Servings: 6 servings
Calories: 362kcal
Equipment
- 1 medium saucepan
- 1 salad bowl
Ingredients
- 1 large bunch of kale (about 7-8 cups chopped) stems removed, cut into bite-sized pieces.
- 1 tablespoon extra virgin olive oil
- 1 cup dry quinoa rinsed, certified gluten free
- 2 cups vegetable broth gluten free
- 1 small red onion finely sliced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta
For the Dressing
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 medium garlic clove minced
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Add the broth and quinoa to a medium saucepan over medium-high heat. Bring the broth to a boil, then reduce to a simmer, stirring occasionally.
- Once the quinoa has fully absorbed the broth (about 10-15 minutes), remove it from the heat entirely, fluff with a fork, and set aside. Allow to cool completely before adding to the salad.
- In a mixing bowl, drizzle the kale with 1 tablespoon of olive oil. Use your hands to massage kale for 1-2 minutes, until it's tender and a deeper green color.
- In a measuring cup, add all of the dressing ingredients and whisk together until combined. It may separate, just whisk it again quickly before pouring it over the salad.
- Once the quinoa has cooled, mix it together with the kale, dried cranberries, red onion, pecans, and feta. Drizzle the dressing over everything and lightly toss together, season with salt and pepper to taste, then serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
Cooking Tips
- If you're gluten free, quinoa is similar to oats because it can be cross-contaminated with other grains at the farm level. Make sure you choose a package that is certified gluten free.
- Make sure the quinoa is cool before adding it to the salad. You can spread it out on a baking sheet with parchment paper to help it cool faster.
- If you make this a day in advance, mix everything together except for the dressing. Add the dressing right before serving.
- You can whisk the dressing together, or add all of the ingredients to a mason jar, close the lid, and shake until combined.
- When you cut up the kale, make sure to cut out and discard the stems. They are very fibrous and not as tasty.
- I like to rinse the chopped kale in cold water, then use a salad spinner to get any excess water off. This helps the dressing evenly coat the kale instead of falling to the bottom of the salad bowl.
Nutrition
Calories: 362kcal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 677mg | Potassium: 357mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3034IU | Vitamin C: 30mg | Calcium: 166mg | Iron: 2mg