Kale Quinoa Salad with Lemon Dressing Recipe
A vibrant and nutritious Kale Quinoa Salad tossed with a zesty lemon dressing. This salad combines tender massaged kale, protein-rich quinoa and chickpeas, crunchy pepitas, sweet golden raisins, and tangy feta cheese, all enhanced by fresh herbs and a bright lemon dressing. Perfect as a light lunch or a wholesome side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for quinoa, if not pre-cooked)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 6 cups chopped kale
- 1 teaspoon olive oil (for massaging the kale)
- 1 cup cooked quinoa, cooled
- 1 cup canned chickpeas, drained and rinsed
- 1/3 cup diced red onion
- 1/3 cup diced cucumber
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup golden raisins
- 1/3 cup crumbled feta cheese
- 1/8 cup fresh chopped dill
- 1/8 cup fresh chopped parsley
Kale Salad Dressing
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the kale: Rinse the kale thoroughly under cold water to remove any dirt. Dry the kale using a clean towel or salad spinner. Using a sharp kitchen knife, chop the kale into bite-sized pieces and place it into a large bowl. Drizzle with 1 teaspoon olive oil and sprinkle with a pinch of salt. Use your hands to massage and crunch the kale for 1-2 minutes until it becomes tender. Let the kale sit for 10 minutes to further soften.
- Assemble the salad: Add the cooled cooked quinoa, drained chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and chopped parsley to the bowl with the massaged kale. Gently toss to combine all the ingredients evenly.
- Dress and serve: In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), minced garlic, salt, and pepper to make the lemon dressing. Pour the dressing over the salad and toss thoroughly to coat everything well. Serve immediately or chill briefly to enhance flavors.
Notes
- Massaging the kale tenderizes its texture and reduces bitterness.
- Quinoa can be cooked ahead and refrigerated for convenience.
- For a vegan option, omit feta cheese or substitute with a plant-based alternative.
- Adjust dressing ingredients to taste, adding more lemon or sweetener as preferred.
- This salad stores well in an airtight container in the fridge for up to 2 days but is best fresh.
Keywords: Kale quinoa salad, lemon dressing, healthy salad, vegetarian salad, Mediterranean salad, quinoa recipes, kale recipes
