Autumn Chopped kale salad

Autumn Chopped Kale Salad With Quinoa

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


Hearty green kale mixed with fluffy quinoa, brussel sprouts, crisp apples, tart pomegranate seeds, 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!



  • 1 bunch of dark leafy kale (about 4 cups chopped)
  • 1 cup thinly sliced brussel sprouts
  • 1 cup thinly sliced purple cabbage
  • 1 cup cooked quinoa
  • 1 cup sliced apple (I cut mine into matchstick shapes)
  • 1/2 cup chopped walnuts
  • 1/4 cup pomegranate seeds
  • 1/4 cup thinly sliced red onion

For the dressing

  • 2 tbsps dijon mustard
  • 1 1/2 tbsps apple cider vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp maple syrup
  • 1/4 tsp kosher salt
  • 1/4 tsp 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. Pour the dressing onto the salad and toss. Serve cold and enjoy!
  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.
  3. For extra protein, add some chickpeas.
  • Category: Salad
  • Method: Chopped
  • Cuisine: Mediterranean

Keywords: kale salad, chopped kale salad, kale recipes