Kale and Quinoa Salad

5 from 7 votes

Kale and Quinoa Salad combines kale and quinoa with all the tasty things, including apple slices, dried cranberries, sliced almonds, and the best Honey Dijon dressing. This powerhouse salad packs a serious flavor punch, and the leftovers are great as well!

Course Main Dish, Salad

Cuisine American

Keyword kale and quinoa salad

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 304kcal

Author Sue Ringsdorf

Ingredients

For the salad:

8-10 cups (packed) kale leaves - de-stemmed and massaged
1 cup quinoa (3 cups cooked) - rinsed and drained
2 cups lower-sodium chicken broth
1/3 cup green onions - diced
1/2 cup sliced almonds - toasted
1/2 cup dried cranberries - or any type of dried fruit
1 large apple - sliced thin
1 medium lemon - freshly squeezed over the apple slices

For the dressing:

6 Tablespoons olive oil
3 Tablespoons apple cider vinegar
1 Tablespoon honey
1 Tablespoon dijon mustard
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste

Instructions

Prep kale. Remove the stem from the kale, and break into bite sized pieces. Place in large bowl, sprinkle with salt, drizzle with olive oil, and massage the kale with your hands. You will see it turn dark green as you do so.
8-10 cups (packed) kale leaves
Prep quinoa. Rinse the quinoa, and place in small pan with the chicken broth. Cook on medium, covered, until broth is absorbed, about 15 minutes. Remove from heat, and let it rest for 5-10 minutes. Fluff with a fork and cool in the refrigerator.
1 cup quinoa (3 cups cooked), 2 cups lower-sodium chicken broth
Prep almonds and apples. Toast the sliced almonds over medium heat, and then set aside. Slice apple and top with a squeeze of lemon, to preserve the color.
1/2 cup sliced almonds, 1 large apple, 1 medium lemon
Make dressing. Make the dressing by combining all ingredients in a small mason jar, and shake vigorously.
6 Tablespoons olive oil, 3 Tablespoons apple cider vinegar, 1 Tablespoon honey, 1 Tablespoon dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Assemble salads. To serve, divide kale and quinoa in bowls. Top with green onions, slivered almonds, dried cranberries, and sliced apples. Drizzle with with dressing.
1/3 cup green onions, 1/2 cup dried cranberries

Notes

Massaging the kale is key to great color and taste.
You can make the quinoa on the stove top, or in an instant pot.
Any kind of dried raisins work for the dried cherries.
Add the dressing about an hour or two before serving, for best results.
This recipe makes six salads for a side, or three larger salads for a main course.

Nutrition