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If you are a kale purist, you might be a little skeptical about this recipe. If you are a kale hater, this recipe just might change your mind. My friend, Tammy, clued me (& a bunch of others) in to this Kale Quinoa Salad. Since then, it is my go-to salad for potlucks, etc. (And I like this salad so much that I eat the leftovers for breakfast!)
The original recipe can be found here: Kale Quinoa Salad.
Since the first time or two that I made the salad, I’ve made several adjustments. First of all, other than the dressing & maybe a couple of ingredients, I don’t measure a whole lot. Second, I’ve made a handful of ingredient substitutions. Here’s how it shakes out when I make this salad. (It goes without saying that I wash all produce first!)
SALAD INGREDIENTS:
- 1 cup uncooked quinoa (rinsed & cooked according to directions on package) (I use Trader Joe’s Organic Tricolor Quinoa)
- 3 bunches Lacinato kale (chopped, chopped, & chopped some more)
- sunflower seeds (I used Trader Joe’s roasted & salted sunflower seeds)
- sweetened dried cranberries (Trader Joe’s 8 oz. package)
- scallions (several – I just chop up the lighter parts very finely)
- fresh dill (chopped & added to taste)
- feta cheese (Trader Joe’s crumbled feta cheese w/ Mediterranean herbs – 6 oz. container)
- orange zest (or Meyer lemon zest – approx. 1/2 tsp. or to taste)
DRESSING INGREDIENTS (whisk together):
- 6 Tbsp. olive oil
- 3 Tbsp. Trader Joe’s white Modena vinegar
- 2 Tbsp. Dijon mustard
- 2 tsp. honey
- salt & pepper, to taste
YIELD: a giant bowl of salad
What’s your favorite go-to salad? Please share in the comments below!