Kale Quinoa Salad
A bright and nutritious kale quinoa salad featuring a lemony dressing, crunchy pepitas, and sweet golden raisins, perfect for meal prep or light dinners.
Ingredients
Salad Base
- 6 cups chopped kale (curly or lacinato), rinsed and dried
- 1 teaspoon olive oil (for massaging the kale)
- 1 pinch salt (for massaging)
- 1 cup cooked quinoa, cooled (white, red, or tri-color) Use leftover or store-bought for convenience.
- 1 cup canned chickpeas, drained and rinsed
- 1/3 cup diced red onion
- 1/3 cup diced cucumber
- 1/3 cup pepitas (pumpkin seeds) Substitute with sunflower seeds or toasted almonds.
- 1/3 cup golden raisins Regular raisins or dried cranberries can be used.
- 1/3 cup crumbled feta cheese Substitute vegan feta or omit for dairy-free.
- 1/8 cup fresh chopped dill
- 1/8 cup fresh chopped parsley
Lemon Dressing
- 3 tablespoons fresh lemon juice (about 1 lemon) Use fresh for best flavor.
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional) Balances acidity.
- 1 small clove garlic, finely grated (optional)
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Rinse the kale under cold water and dry well. Remove thick stems if using curly kale. Chop the leaves into bite-sized pieces and place in a large bowl.
- Drizzle 1 teaspoon olive oil over the chopped kale and sprinkle a pinch of salt. Massage the kale with your hands for 1–2 minutes until it softens and darkens.
- Let the massaged kale rest for 10 minutes.
- While the kale rests, prepare the dressing by whisking lemon juice, olive oil, Dijon, honey/maple, grated garlic, salt, and pepper in a small bowl.
Assembly
- Add cooked quinoa, chickpeas, diced red onion, cucumber, pepitas, golden raisins, dill, and parsley to the bowl with the kale.
- Pour the dressing over the salad and toss to combine so everything is evenly coated.
- Sprinkle crumbled feta on top and gently toss, or reserve it as a finishing garnish.
- Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately, or chill for 15–30 minutes to let flavors meld.
Notes
Store leftovers in an airtight container for up to 3–4 days. For maximum crunch, store dressing separately and toss just before serving. Dress salad within a few days of making for best texture.