Kale Quinoa Salad with Lemon Dressing Recipe
A vibrant and nutritious Kale Quinoa Salad tossed with a zesty lemon dressing, combining tender massaged kale, protein-rich quinoa, chickpeas, crunchy pepitas, sweet golden raisins, and tangy feta cheese for a perfect healthy meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (quinoa cooking time, optional if using pre-cooked quinoa)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 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
- 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
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Kale: Rinse the kale thoroughly under cold water using a salad spinner or by drying with a towel. Chop the kale into bite-sized pieces and place in a large bowl. Drizzle with olive oil and sprinkle with a pinch of salt. Massage and crunch the kale with your hands for 1-2 minutes until tender. Let it sit for 10 minutes to mellow.
- Assemble the Salad: Add the cooked quinoa, drained chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and parsley to the bowl with the kale. Gently toss to combine all ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well emulsified.
- Dress and Serve: Pour the prepared lemon dressing over the salad mixture. Toss thoroughly to coat all ingredients with the dressing. Serve immediately or chill briefly for a cold salad experience.
Notes
- Massaging the kale is key to soften its texture and reduce bitterness.
- Quinoa can be cooked ahead and refrigerated to save time.
- For a vegan version, omit feta or substitute with a plant-based cheese.
- Adjust the sweetness in the dressing to your taste by adding more or less honey.
- This salad can be stored covered in the refrigerator for up to 2 days.
Keywords: kale quinoa salad, lemon dressing salad, healthy salad recipe, vegetarian kale salad, quinoa salad with feta
