Kale plus Quinoa Salad

This Kale and Quinoa Salad is anything but boring, with tender kale, fluffy quinoa, plenty of berries, crunchy pistachios, and a truly crave-worthy dressing.

Author’s Notes

The Salad My Husband Was Right About

I always tell people the same thing: if you’re on the fence about kale or quinoa…this is the salad that will change your mind.

For years, my husband was obsessed with a kale and quinoa salad from a local soup and sandwich shop. He kept begging me to try a bite. I wasn’t exactly sold on kale back then…but one forkful later, I was completely converted. Ever since, I’ve been in love with kale and especially the kale-quinoa combo.

This salad is my copycat of the recipe that totally won me over. It’s sweet, fresh, and packed with texture in the best way.

Ever since the New Year started, I’ve had it on serious repeat for lunch—and sometimes even dinner with a side of chicken. I can’t get enough of it!

Kale and Quinoa Salad Recipe

Ingredient Group	Helpful Tip
Kale	Remove thick stems, slice into thin ribbons, and massage with a little bit of the dressing until nice and tender.
Quinoa	Be sure it’s fully cooled before adding it to the kale and berries.
Fresh Fruit	Mix and match your favorites. Fresh, ripe berries make all the difference!
Dried Fruit & Nuts	Dried blueberries add a big burst of flavor, and pistachios bring great crunch.
Cheese	Feta adds a nice salty, savory bite. You can also swap in goat cheese if you prefer.

How to Make This Kale and Quinoa Salad

1. Cook & cool: Prepare quinoa, then let it cool completely.
2. Make dressing: Shake or whisk until smooth and combined.
3. Prep kale: Remove stems, slice thin, then massage with a little dressing until soft.
4. Assemble: Add fruit, dried fruit, nuts, and cheese to the bowl.
5. Toss & serve: Add remaining dressing, gently toss, and enjoy.

Storage

How to Store

• Keep parts separate: Store kale and quinoa, fruit, and dressing in separate containers.
• Do not pre-dress: Only dress what you’ll eat to keep it super fresh.
• Refrigerate: Everything keeps well in the fridge for 2–3 days when stored separately.
• Toss before serving: Combine and add dressing right before eating for the best texture.

More Flavorful Salad Recipes:

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Greek Couscous Salad (Meal Prep Option)

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Fall Salad

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Thai Quinoa Salad

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Pear Pomegranate Salad

My Top Recipe Tips

A few straightforward tricks make this kale and quinoa salad recipe extra good. Here are my top tips:

1. Massage until soft: Kale should turn darker and feel tender, not stiff.
2. Season the kale first: A little dressing up front boosts flavor and tames bitterness.
3. Cool quinoa fully: Warm quinoa will wilt the greens and soften the fruit.
4. Dry everything well: Water on kale or fruit will dull and dilute the dressing.
5. Make it a meal: Add grilled or rotisserie chicken for an straightforward lunch or dinner.

Ingredients

• 1/2 cup quinoa (tri-colored (or plain))
• 5 cups finely chopped kale ((roll up like a cigar and very thinly slice into ribbons))
• 3/4 cup fresh strawberries (hulled and thinly sliced)
• 3/4 cup fresh blackberries (halved)
• 3/4 cup fresh raspberries
• 1/2 cup seedless red grapes (halved)
• 1/3 cup dried blueberries (or dried cranberries)
• 1/4 cup shelled pistachios (coarsely chopped)
• 1/3 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper

Method

1. Here's how to cook quinoa (click the link).
2. In a wide-mouth jar, combine all dressing ingredients. Season with salt and pepper (I add 1/4 tsp salt & 1/8 tsp pepper). Shake well until smooth and emulsified. If the honey sticks to the bottom, whisk it in.
3. Prepare the kale. Remove the thick stems by holding the base of the stem and sliding your hand upward to strip off the leaves. Roll the leaves into a tight bundle and slice into thin ribbons. Rinse the kale in a colander, then spin completely dry in a salad spinner. Wet kale will water down the salad. move to a large bowl.
4. Add 1 tablespoon of the dressing and massage the kale with your hands for about 15 seconds until slightly softened. Let sit for 10 minutes. Add the cooled quinoa and toss.
5. Add the fresh fruit, dried blueberries, pistachios, and feta. Drizzle to taste with the remaining dressing (I use it all), gently toss, and serve while it is hot.