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Must-Make Chopped Kale and Quinoa Salad Recipe

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4 from 41 reviews

A vibrant and nutritious chopped kale salad combined with cooked quinoa, Brussels sprouts, apple, nuts, and dried fruit, tossed in a tangy and slightly sweet Dijon mustard dressing. Perfect for a quick, healthy, and tasty meal or side dish.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 bunch of dark leafy kale (about 4 cups chopped)
  • 1 cup thinly sliced Brussels 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

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: Rinse the kale thoroughly to remove any dirt or grit, then dry it using a salad spinner or a clean kitchen towel. Roll the kale leaves tightly and slice them thinly into long strands to create a fine chop. Transfer the chopped kale to a large bowl, sprinkle with lemon juice and a pinch of salt, then massage the kale gently with your hands for 30 to 60 seconds to soften the leaves and reduce bitterness.
  2. Make the dressing: In a mason jar, combine Dijon mustard, apple cider vinegar, freshly squeezed lemon juice, maple syrup, kosher salt, ground black pepper, and olive oil. Seal the jar tightly and shake vigorously until the dressing is fully emulsified, smooth, and well combined.
  3. Add salad ingredients: To the massaged kale in the large bowl, add the thinly sliced Brussels sprouts, cooked and cooled quinoa, sliced apple, thinly sliced red onion, chopped walnuts, optional pumpkin seeds, and dried cranberries or pomegranate seeds. Mix these gently together to combine.
  4. Toss and serve: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure every bite is coated with the tangy dressing. Serve the salad cold immediately for the best fresh flavor and texture.

Notes

  • Massaging the kale is key to making it tender and less bitter.
  • Use cooled quinoa to prevent the salad from becoming warm or soggy.
  • Substitute walnuts with your favorite nuts like almonds or pecans if preferred.
  • Pumpkin seeds are optional but add a nice crunch and nutritional boost.
  • Best served fresh but can be stored covered in the fridge for up to 1 day.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/must-make-chopped-kale-and-quinoa-salad-recipe/