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Autumn Chopped Kale Salad With Quinoa

  • Author: Amy Estes
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 people 1x
  • Diet: Vegan


Hearty healthy green kale mixed with fluffy quinoa, brussel sprouts, crisp apples, tart cranberries, shaved red onion, and walnuts all tossed in a tangy, slightly sweet dijon mustard vinaigrette dressing. Vegan, gluten-free, and a perfect make-ahead salad for lunch or dinner!



For the salad

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

For the dressing

  • 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


  1. Place all of the salad ingredients into a large bowl and lightly toss. 
  2. Make the dressing: Add all dressing ingredients to a mason jar and shake well to fully emulsify. 
  3. Pour the dressing onto the salad and toss. Serve cold and enjoy!


  1. 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.
  2. You can use dark lacinato kale or curly kale for this salad.  Just make sure to prep your kale first (see post on how to prep kale)
  3. For extra protein add some chickpeas or grilled chicken.
  4. Add some sliced pears to contrast the sliced apple
  • Category: Salad
  • Method: Chopped
  • Cuisine: Mediterranean

Keywords: kale salad, chopped kale salad, kale recipes