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Pouring yellow dressing over a kale and quinoa salad with pomegranate seeds and sliced red onion on it.

Must Make Chopped Kale Salad With Quinoa

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  • Author: Amy Estes
  • 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

Scale

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
  • 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

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

Instructions

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

Equipment

Notes

  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 any type of kale in 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 along with the apple
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Chopped
  • Cuisine: Mediterranean

Find it online: https://pinchmegood.com/autumn-chopped-kale-salad-with-quinoa/