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Must-Make Chopped Kale and Quinoa Salad Recipe

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4 from 5 reviews

This vibrant and nutritious Chopped Kale Salad with Quinoa is a quick and flavorful dish perfect for a healthy lunch or light dinner. Combining tender massaged kale, crunchy brussel sprouts, sweet apples, and protein-rich quinoa, this salad is elevated by a tangy Dijon mustard and apple cider vinegar dressing. Tossed with walnuts, pumpkin seeds, and dried cranberries, it offers a delightful mix of textures and flavors, all ready in just 10 minutes.

  • Total Time: 10 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 1 bunch of dark leafy kale (about 4 cups chopped)
  • 1 cup thinly sliced brussel sprouts
  • 1 cup cooked quinoa – cooled
  • 1 cup sliced apple
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped walnuts
  • 1/4 cup pumpkin seeds – optional
  • 1/4 cup dried cranberries or pomegranate seeds

Dressing Ingredients

  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil

Instructions

  1. Prep the kale: Rinse the kale thoroughly and use a salad spinner to remove excess moisture. Alternatively, place the kale in a clean kitchen towel, shaking it over a bowl to dry. Roll the kale into long bunches and slice it thinly for easier eating and digestion. Place the sliced kale into a large bowl.
  2. Massage the kale: Sprinkle the chopped kale with freshly squeezed lemon juice and a pinch of salt. Massage the kale gently with your hands for 30 to 60 seconds to break down its toughness and enhance its texture.
  3. Make the dressing: Combine Dijon mustard, apple cider vinegar, lemon juice, maple syrup, kosher salt, ground black pepper, and olive oil into a mason jar or a small container with a lid. Shake vigorously until the dressing is fully emulsified and smooth.
  4. Assemble the salad: Add the thinly sliced brussel sprouts, cooked and cooled quinoa, sliced apple, thinly sliced red onion, chopped walnuts, pumpkin seeds (if using), and dried cranberries or pomegranate seeds to the massaged kale in the large bowl.
  5. Toss and serve: Pour the prepared dressing over the salad ingredients and toss everything together until evenly coated. Serve the salad cold for best flavor and texture enjoyment.

Notes

  • Massaging the kale softens its tough fibers and reduces bitterness, making it more enjoyable.
  • The pumpkin seeds add a nice crunch but are optional; feel free to omit or substitute with other nuts or seeds.
  • Use dried cranberries or pomegranate seeds for a burst of sweetness and color.
  • Cook quinoa ahead of time and cool before adding to salad to prevent it from becoming mushy.
  • Store leftover salad separately from the dressing to keep the kale fresh longer.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes (for quinoa cooking, if not pre-cooked)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Healthy American
  • Diet: Vegetarian

Find it online: https://avascooking.com/must-make-chopped-kale-and-quinoa-salad-recipe/