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This amazing Chopped Kale Salad is mixed with fluffy quinoa,
This simple and tasty Chopped Kale Salad recipe is fast and easy to make and packs all of those wonderful fall flavors into one healthy, incredibly delicious salad!
Since my Easy Kale Salad With Lemon Dressing has been such a hit, I felt that you needed more simple but amazing salad recipes. This NEW chopped kale salad has a perfect combination of vibrant veggies, plant-based protein and the most amazingly flavorful dressing ever.
It is probably one the best kale salad recipes I have made that I just want to make all the time. It’s that good! All of those beautiful colors are so vibrant which let’s you know this is going to be healthy and so delicious. Plus it is totally gluten free, vegan and vegetarian.
What is the best way to massage kale for a salad?
Preparing kale for salad is pretty easy but does require a bit of effort. It is pretty minimal though and something you can have your little chefs help you with in the kitchen (aka…the kids).
Once your kale is rinsed and ready to go, you want to place it into the bowl you will be serving the chopped kale salad in and massage it for a bit with your hands to break it down. This will make it much easier to eat and digest. TRUST!
You can check out MORE TIPS for prepping kale in this How To Store Kale post.
Ingredients you will need
- Kale – You can use any type of kale, just make sure it is fresh. I used dark, flat leaf kale.
- Brussel sprouts – fresh, shaved Brussel Sprouts
- Quinoa – any type, cooked and cooled
- Pomegranate seeds – to give this salad some tang
- Walnuts
- Dried cranberries – I used sugar free
- Purple onion – sliced thin
- Apple – any type of apples will work, I use gala apples
- Pumpkin seeds – dry roasted
- Dijon Mustard
- Maple syrup – real maple syrup or honey
- Olive oil
- Vinegar
- Lemon – fresh lemon juice
- Salt & pepper
That’s it! Simple ingredients that you can get almost all year round.
How to make the BEST chopped kale salad
- Add all of the dressing ingredients to a mason jar and shake it up to emulsify into a creamy, tangy, slightly sweet dressing.
- Arrange all of the salad ingredients in a large bowl.
3. Pour the dressing on the kale salad, toss it all up and your salad is done and ready to eat!
Crunchy, tangy, sweet and satisfying all at the same time. What more could you want in a salad? A great salad to serve for the holidays too!
Recipe Tips and Variations
- To store this chopped kale salad, make the salad and dressing separately. Store the salad in an airtight container and the dressing can be stored in a mason jar, put both in the fridge. When ready to eat, pour the dressing onto the salad and toss.
- You can any type of kale in this salad. Just make sure to rinse and massage the kale first.
- For extra protein add some chickpeas or grilled chicken.
- Add some sliced pears to contrast with the sliced apple
More kale salad recipes
- Simple Kale and Roasted Sweet Potato Salad
- Crispy Chickpea Kale Caesar Salad
- Kale and Brussel Sprout Salad with Lemon Shallot Vinaigrette
- The BEST Kale Salad Dressing
You may also love this popular Jennifer Aniston Salad! Or check out all of my quick and easy salad recipes on PMG.
Did you make this chopped kale salad recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.
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Must Make Chopped Kale Salad With Quinoa
- Total Time: 10 minutes
- Yield: 6 people 1x
- Diet: Vegan
Description
Delicious chopped kale salad made with fluffy quinoa, Brussel sprouts, apples, cranberries, red onion, walnuts and pomegranate seeds all tossed with an amazing vinaigrette. Vegan, gluten free and the best colorful make-ahead salad everyone will love!
Ingredients
For the salad
- 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
- ½ cup thinly sliced red onion
- ¼ cup chopped walnuts
- ¼ cup pumpkin seeds – optional
- ¼ cup dried cranberries or pomegranate seeds
For the dressing
- 2 tablespoons dijon mustard
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- Prep the kale by rinsing it well then run it thought the salad spinner to remove any excess moisture. You can also place it in a clean kitchen towel and shake it over a bowl. Then roll it up in long bunches and slice through it so you get nice thin, long strands of kale. This makes it easier to eat and digest. Plus it is so pretty sliced thin. Place the kale into a large bowl, sprinkle it with lemon juice and a pinch of salt and massage it with your hands for 30-60 seconds to break it down.
- Make the dressing: Add all dressing ingredients to a mason jar and shake well to fully emulsify.
- Add the rest of the salad ingredients to the large bowl with the kale.
- Pour the dressing onto the salad and toss. Serve cold and enjoy!
Notes
- To store this salad, make the salad and dressing seperatley. Store the salad in an airtight container and the dressing can be sored in a mason jar, put both in the fridge. When ready to eat, pour the dressing onto the salad and toss.
- You can use any type of kale in this salad. Just make sure to prep your kale first (see post on how to prep kale)
- For extra protein add some chickpeas or grilled chicken.
- Add some sliced pears along with the apple
- Prep Time: 10 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Mediterranean
Love, love, love this salad! I made It as part of meal prep for the week and it only lasted until Tuesday because my husband and 5 year old helped themselves. The flavor and texture combination is super yummy. This is in my regular rotation now!