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
- Cook & cool: Prepare quinoa, then let it cool completely.
- Make dressing: Shake or whisk until smooth and combined.
- Prep kale: Remove stems, slice thin, then massage with a little dressing until soft.
- Assemble: Add fruit, dried fruit, nuts, and cheese to the bowl.
- 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:
Kale Quinoa Salad
Video
Equipment
- Small pot with a fitted lid, for cooking quinoa
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
Instructions
- Here's how to cook quinoa (click the link).
- 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.
- 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. Transfer to a large bowl.
- 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.
- Add the fresh fruit, dried blueberries, pistachios, and feta. Drizzle to taste with the remaining dressing (I use it all), gently toss, and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kale And Quinoa Salad Recipe FAQs
Curly kale is my favorite for Kale and Quinoa Salad. It’s easy to find and softens well when massaged. Lacinato (also called Dinosaur or Tuscan) kale works too, but since it’s already more tender, it doesn’t need as much massaging.
This salad is best served cold!
As long as the salad isn’t dressed and berries are stored separately, it keeps well for up to 3 days. Store kale and quinoa together, toppings and berries in another container, and dressing in a jar. When ready to eat, assemble what you need and return the rest to the fridge.
Kale is tough and fibrous, but rubbing it with the dressing helps break down those fibers and mellow the flavor. After massaging, it’s easier to chew, easier to digest, and much tastier.
Variations
- Dried fruit: Dried cranberries, chopped dried cherries, or dried apricots all work in place of dried blueberries.
- Nuts: Pecans, almonds, walnuts, or cashews can be used if you don’t have pistachios.
- Cheese: Goat cheese or shaved Parmesan are great swaps for feta, or you can leave it out for a dairy-free Kale Quinoa Salad.
- Fresh fruit: Apples, pears, or mandarin oranges can replace some or all of the berries.
- Grains: White quinoa, red quinoa, couscous, or farro all work in this salad.
My Top Recipe Tips
A few easy tricks make this kale and quinoa salad recipe extra good. Here are my top tips:
- Massage until soft: Kale should turn darker and feel tender, not stiff.
- Season the kale first: A little dressing up front boosts flavor and tames bitterness.
- Cool quinoa fully: Warm quinoa will wilt the greens and soften the fruit.
- Dry everything well: Water on kale or fruit will dull and dilute the dressing.
- Make it a meal: Add grilled or rotisserie chicken for an easy lunch or dinner.
The absolute best…especially with the roasted chicken!
Yay!! Love hearing that! Thanks for the comment 🙂