Packed with flavor and so easy to make this kale and quinoa salad and lemon dijon dressing recipe is the best way to get your veggies in! It’s perfect for a simple vegan lunch or paired with lemon pepper salmon for a delicious dinner.
Most people don’t instantly start salivating when they think of a kale salad. Honestly, I love kale, so maybe I would lol, but I think I fall within the minority on that one. You probably think boring, bland, and unsatisfying.
I’m going to try to prove you wrong with this kale quinoa salad recipe however!
This salad has a base of kale (obviously), lots of fluffy quinoa, warm garlicky chickpeas, pumpkin seeds for some crunch, and an east lemon dijon dressing for lots of flavor. A good dressing is key to any good salad, so don’t skimp!
As far as the best type of kale goes, I generally use curly kale. Dinosaur kale does not need to be massaged the way curly kale does, but it has a stronger flavor so I generally avoid it.
How to make this recipe
Preheat the oven to 400 degrees Fahrenheit.
Drain and rinse the chickpeas and to a bowl. Add in the olive oil, garlic powder and salt and toss to combine
Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
As the chickpeas cook, prepare the quinoa following these instructions.
While the quinoa is cooking, de-stem the kale, wash, and chop finely. I like to use kitchen sheers to get it really small.
To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine.
Combine all ingredients in a large mixing bowl and toss together. Top with additional salt and pepper if desired and enjoy!
Customize it
The beauty of salads is that you can really add whatever you like to them and they’ll probably still taste good. In this particular recipe, I love some roasted sweet potato, other nuts or seeds, salmon if you’re not keeping it vegan, pomegranate, cranberries, whatever you like! Don’t hesitate to get creative, but it’s also delicious exactly as written.
Tips & tricks
Be sure to fully remove the stems of the kale. Check out this post for tips on how to de-stem kale. This will make it easier to chew, but also more pleasant to eat! Who wants big tree trunk like blobs in their salad? Not I!
After chopping the kale into teeny tiny pieces, add it to a colander and run it under warm water. This will wash any dirt off but also help soften the kale more than using cold water. Raw kale can be unpleasant to some, but massaging it and dressing it properly makes it delicious in salads.
After you wash the kale, squeeze about 1/2 lemon on top and massage it well with your hands. This will break down some of the fiber, making it a little less tough. You can then proceed with the rest of the recipe as usual, or let it sit an additional 15 minutes to break down some more.
It’s ok to use kale that has turned slightly yellow at the edges, but try to use fresh kale if you can. I mean, it won’t kill you, but it also won’t taste the best. It will be a bit bitter, but the dressing will mask the flavor just fine.
Does it keep? This kale quinoa salad will store in the fridge for about 3 days. To make it last longer, keep the dressing on the side until you are ready to eat.
Looking for more salads? Try these!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list! As always, if you make this recipe, be sure to tag me on instagram so I can see your creation!
Kale & Quinoa Salad with Lemon Dijon Dressing
by: claire cary
Ingredients
Salad:
- 1 bunch curly kale
- ¾ cup uncooked quinoa
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
Chickpeas:
- 1 can Chickpeas
- 2 tsp olive oil
- ½ tsp garlic powder
- ¼ tsp sea salt
Dressing:
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drain and rinse the chickpeas and to a bowl.
- Add in the olive oil, garlic powder and salt and toss to combine
- Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
- As the chickpeas cook, prepare the quinoa following these instructions.
- While the quinoa is cooking, de-stem the kale, wash, and chop finely. I like to use kitchen sheers to get it really small. Add to a large bowl along with the chickpeas, quinoa, pumpkin seeds and sliced almonds.
- To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine.
- Toss the dressing with the salad. Top with additional salt and pepper if desired and enjoy!
Michelle says
The first time I made this my husband and I ate as a meal and really enjoyed it. Over the last two weeks I have made it a half dozen other times and we’ve eaten as a side dish. Company have loved it, including kids and those that said they would never eat kale.
Claire Cary says
Makes me so happy to hear, thanks Michelle!
C says
Delicious!!!
Nancy says
I made this with brown rice and quinoa. Delicious
Macy says
Love!!
katharina says
this is the best salad ever! i skipped the garlic but it still tasted so good
Claire Cary says
Thank you, Katharina!
Bek says
My husband and I have made this twice a week for a couple months now, we’re obsessed!! So so good.
Mikal J says
Remove the quinoa and add a large dollop of hummus! Trust me! I used spicy hummus this last time and OH EM GEE!
Michelle says
Very tasty and easy to make. Lasts well for lunch meal prep @ work. Will make it again. Thank you!
karen says
honestly the best salad i’ve ever made! reduced the olive oil to 1/4 cup in the dressing:) a main repeat recipe of mine!!
kate says
Wow!
Didn’t change a thing besides the fact that I tend to estimate instead of measure! Loved it SO much, will definitely make again!
Thanks 🙂
Emily says
I have made this maybe 8 times. it is so damn good
Meg says
So so good! I make a big batch of it and take it to work. It stays good for a while, and I even put the dressing on beforehand and it soaks into the kale/makes it softer. Thank you!!
Claire Cary says
Yes, kale usually holds up well when you dress beforehand! So glad you enjoyed it.
Terri says
I have made this three times and I always get asked for the recipe. I send my friends to this site. So good! Thanks!
Claire Cary says
Aww thank you for sharing Terri!
Amber says
So good! Healthy and filling. This one will be made again.
Christen says
I love this recipe. I’ve made it twice this week. I’ve unintentionally been heavy handed with the quinoa, and it made a stellar post workout meal too. I find myself eating it cold out of the container in the fridge with a fork. Really delicious. This recipe deserves more publicity. And the dressing is fantastic!
Claire Cary says
Thank you Christen that is so sweet! So glad you’ve been enjoying it 🙂
Patti Spenbcer says
Are you missing the tahini in the dressing?
Claire Cary says
Hi Patti! This recipe was recently updated and no longer includes tahini in the dressing.
Michelle Henry says
Is there any way I can get the tahini version?!? I LOVED it 😢
Claire Cary says
You can find a similar version in this post!
Karen Madeira says
Thank you for this simple and nutritious vegetarian salad! Seeking out heart healthy, preferably vegetarian meals that are low in sodium (in my attempt to naturally lower my blood pressure) and this fit the bill. I will soon be giving some of your other recipes a try!
Claire Cary says
Thanks Karen! I’m so glad you liked it. Most of my other recipes seem to fit your needs so I hope you give them a try 🙂