Description
A refreshing salad featuring kale, quinoa, and a medley of fruits and nuts, tossed with a zesty dressing.
Ingredients
Scale
- 1 bunch dark leafy kale (about 4 cups chopped)
- 1 cup thinly sliced brussel sprouts
- 1 cup cooked quinoa – cooled
- 1 cup sliced apple
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped walnuts
- 1/4 cup pumpkin seeds – optional
- 1/4 cup dried cranberries or pomegranate seeds
- 2 tablespoons dijon mustard
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
Instructions
- Rinse the kale well and spin it in a salad spinner to remove excess moisture. You can also place it in a clean kitchen towel and shake it over a bowl. Then roll it up in long bunches and slice through it to create thin strands.
- Place the kale in a large bowl, sprinkle with lemon juice and a pinch of salt, and massage with your hands for 30-60 seconds to break it down.
- Add all dressing ingredients to a mason jar and shake well to fully emulsify.
- Add the remaining salad ingredients to the large bowl with the kale.
- Pour the dressing onto the salad and toss. Serve cold and enjoy!
Notes
- This kale salad is perfect for meal prep and can be stored in the fridge for a couple of days.
- Feel free to add other ingredients like feta cheese or grilled chicken for added protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg