If you're gonna eat kale, you should probably eat it in this sensationally superb salad.
This salad is da bomb because it's looks all kaley but doesn't taste all kaley. Because it sounds like rabbit food but doesn't taste like rabbit food. I mean holy moly....this ensalada is a downright dream boat. A real treat for the taste buds.
The toasty almonds, the sweet golden raisins (which may I add are far superior to regular raisins), the simple lemony dressing...I can't even.
I think this would be over the top fab with avocado and some feta, but I wanted to keep it vegan-friendly for Alchemy customers since some of our other salads are full o' feta. Avocado browning in a kale salad kind of ruins the whole yumtastic image of this healthy salad, but feel free to add it in at home if you're eating it the same day!
Speaking of Alchemy, be sure to head on over to The Micro Harvest for a little Q & A action!
There's definitely some plant-based protein in this bad boy from the quinoa, but I like topping it with a Luna burger (or whatever veggie burger you prefer) when I'm feeling hangry pants. I've been loving having this on hand in the fridge for lunches since it gets even better over time as the dressing marinates.
WIN.
I love helping people love kale. Kale is like exercise. You know it's super good for you but you don't want to do it. Well consider me your kale personal trainer. It's my mission to make you like kale. To make you LURVE kale.
Mission accomplished, you kale lovin' fools!
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Quinoa & Kale Salad
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A lemony kale salad packed with quinoa, toasted almonds, and golden raisins.
Ingredients
For the dressing:
- 1 ½ lemons, juiced
- ¼ cup + 2 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- ¾ tsp salt
- freshly ground black pepper
For the salad:
- 2 bunches curly kale, destemmed and finely chopped
- 1 ½ cups cooked quinoa
- ½ cup golden raisins
- ½ cup roasted almonds, chopped
- 1 large bell pepper, chopped
- 1 avocado, cubed (optional)
Instructions
- Whisk together dressing ingredients and set aside.
- Place chopped kale in a large bowl. Pour dressing on top and massage dressing into leaves for a couple of minutes (using your hands) until kale is broken down.
- Add cooked quinoa, raisins, almonds, peppers, and avocado. Toss to combine.
Kim says
I’ve been making this for years!
Everyone who hates kale, I convert this with this recipe!
It’s so amazing with everything and we make tons and have it over a few days
We are Australian/British so we leave out the maple ( prefer things less sweet) and jiggle the ‘extras’ according to what we have on hand..
So versatile, so easy and so yummy!
Thank you! 🥰
Alexis Joseph says
Love that, thanks for the love Kim!
Yvette Ou says
Tried it today and absolutely LOVED IT!!!! Definitely on my list of go to's now! Thank you so much for sharing! ?
Alexis says
Yayy I'm so glad!
Wendy says
I grow it all year round in northern Australia. I'm surprised it is not available in summer in Belgium. Good luck.
Liz says
Great salad I made hubby grilled salmon (I'm a vegetarian ) and grilled some asparagus go with this nice salad...I added 1/2 tsp of dijon mustard to the dressing ingredients gave it a bit more tang was great! I also use cranberriies as i didnt have golden raisins on hand. Thanks for this healthy very tasty salad Alexis.
Alexis says
Wowa! Thanks for your glorious comment. I'm so so glad it turned out so well!
Amanda says
Hands down the BEST kale salad I've ever eaten! I could not stop eating it once I started! Thanks for sharing this recipe. I will be making this over and over.
Alexis says
Awesome!
Ingrid Galvis Hentschel says
Absolutely loved making this salad! I put apples as well to give it a nice fresh bite. 🙂 Thank you!
Joyce Whiteman says
How do you cut the kale so fine? Do u use a knife or kitchen wiz etc.?
Alexis says
I just chop it into small pieces!
Darla says
It's Thnksgiving weekend here in Canada and this beautiful salad graced our thanksgiving table! Along with marinated tofu, yams, turnips, and scalloped potatoes. Yum!! Thanks for the amazing recipe!!
Angela says
I recently came across this website, and decided to make this Kale and Quinoa Salad, since I have so much curly kale growing in my garden.
Well, I've made it twice in the past 3 days! The 2nd time I made it, I added a ton more kale than the recipe asked for, and added more roasted almonds (I use the 50% less salt from Trader Joe's). Delicious!!!!
I doubled the recipe of the dressing the 1st time I made this, and still haven't used it all.
Also, since I'm too lazy to massage the kale, I simply add the quinoa to the plain kale (no other stuff), while the quinoa is still pretty warm. This seems to wilt the kale and makes it much more enjoyable and easier to eat.
Cheryl Emerson says
I see the recipe has lemon..... the perfect foil for the 'browning' of any added avocado. Maybe just sprinkle a little extra lemon juice on the avocado to keep it from browning.
Kelley Hays says
Girl, I just made a nice big batch of this for the first time and I LOVE it! My hubby even loved it and asked for more (he's normally not a healthy food lover at all). I'd never massaged kale before, but did it, and it turned out SO good. TY!
Darla says
Wanted to let you know about a yummy substitution I made here. Thought I had 2 lemons, only had 1. Used 1 lemon and 1 orange. Yum! Yum! And yum! Also used cranberries. (I live with a raisin hater). This salad is sooooo good, thanks so much for your amazingly inspiring recipes.
Alexis says
That sounds amazing! I know there are lots of raisin haters out there, so I'm glad it was yummy with another dried fruit!
Alexis says
I don't calculate nutrition info, sorry!
Jackie says
what's the calories for one seving
Santiv says
This looks super delicious! What do you think about replacing the almonds with peanuts and the lemon juice with either lime or orange juice? I am wondering if this would still taste good.
Alexis says
I don't think orange juice would be the best sub just because lemon juice is more acidic. I think almonds would be tastier but if you only have peanuts I think that should be fine 🙂
Alexis says
Fabulous! I bet it would be great with cranberries. I hope you liked it!
Ruth Smith says
I had everything on hand to make this salad (except I used dried cranberries instead of raisins), so it called to me when your New Year's post popped up this morning. This is in the fridge chillin for lunch! It looks so yummy. Cannot wait to taste.
Alexis says
Fabulous! Yes, the dressing can be made ahead of time and yes I'd refrigerate it!
Abby says
Just made this....delicious!!! Is the dressing something that can be made ahead of time and if so, does it need to be refrigerated?
Alexis says
Thanks, Stephi 🙂 Enjoy!
stephi says
this dish reminds me a lot of tabbouleh from what it looks like and then it has 2 delicious superfoods in their. YYUMMYYY!!!!! your blog name made me smile btw 😀 so creative
Alexis says
For some reason I think golden raisins are so much better than regular ones! They add the best sweetness and texture!
Alexis says
Hahaha there is a fine line between just kaley enough and too kaley!
Sarah Kat says
Oh man oh man! I'm sending this to my mom, it is right down her alley! Might give it a try myself since you said they kale isn't too kale-y hahaha.