Quinoa Kale Salad

Name: Quinoa Kale Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 7-8 cups curly kale (washed and de-stemmed, then roughly chopped); 1 cup tri-color quinoa (rinsed and cooked); 1 cup vegetable or chicken broth; ⅓ cup roasted, unsalted pumpkin seeds; 1 cup apples, chopped (honeycrisp or cosmic crisp recommended); ¼ cup dried cranberries or pomegranate seeds; ½ cup crumbled feta cheese; Optional: 1 cup roasted chickpeas; 2 1/2 tablespoons apple cider vinegar; 2 ½ teaspoons smooth djion mustard; 2 teaspoons honey; 1 clove garlic (minced); ¼ cup extra virgin olive oil; 1/2 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

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This kale quinoa salad is so versatile, it’s great for packed lunches but also works as a salad option for Thanksgiving. Curly kale, quinoa, pumpkin seeds, pomegranate seeds, and feta cheese combine with a simple, homemade apple cider vinaigrette for a flavorful and magnesium-packed salad in just 30 minutes – or less!

A large white platter with a kale and quinoa salad, apples, pomegranate seeds, feta, and pumpkin seeds.

A Quick Look: Kale Quinoa Salad

Prep time: About 15 minutes if using precooked quinoa, or 30 minutes total.
Servings: Approximately 4 to 6 servings.
Main ingredients: Kale, quinoa, pumpkin seeds, feta cheese, and dried cranberries or fresh pomegranate seeds.
Dietary information: Vegetarian, naturally gluten free, and Mediterranean diet friendly. Dairy free and HYH diet compliant with simple substitutions.
When to serve: Meal prep lunches, Thanksgiving or Christmas, or as a side dish with chicken or pan seared salmon.
Why you’ll love it: This kale quinoa salad is perfect for when you want a hearty, substantial salad that can also pass for a full meal. It’s versatile, making the perfect Thanksgiving side salad, while also being great in summer. It’s also a delicious way to incorporate more magnesium-rich foods into your meals!

Sometimes I get tired of the same old Thanksgiving salad, so this was a great way to mix it up this year!

This kale salad with quinoa is a recipe I love making for dinner, especially paired with rotisserie chicken or salmon, and then having leftovers for lunch already made the next day! Unlike salads made with delicate greens, kale holds up well to dressing, making this one perfect for meal prep.

Ingredients

Here are my recommendations on what to look for when grocery shopping. See the recipe card below for amounts.

Kale – I recommend curly kale, but this will also work with lacinato (Tuscan) kale. Curly kale gives the salad a little more volume and texture, while lacinato kale tends to be more tender. Remove the tough stems before chopping the leaves into small, bite-sized pieces.
Quinoa – I love using tri-color quinoa because it adds a slightly nutty flavor and a mix of textures. White quinoa works just as well and tends to be a little softer. Cook and cool the quinoa before adding it to the salad so the kale doesn’t wilt.
Broth – While this isn’t an essential ingredient and you can cook the quinoa however you like, I find a cup of broth like this rotisserie chicken broth infuses extra flavor into quinoa!
Pumpkin seeds – Also called pepitas, these are one of the best plant-based sources of magnesium. I recommend roasted, unsalted pumpkin seeds so you can cut down on prep time by not needing to toast them!
Dried cranberries or pomegranate seeds – I love the option here for when pomegranate seeds are in season in the winter. I tend to use pomegranate seeds for a Christmas salad and cranberries for Thanksgiving. Both add a pop of sweetness that balances the kale and tangy dressing. Making this during the summer months? Substitute these with fresh blueberries!
Feta cheese – Adds a creamy, salty flavor that pairs well with the sweet cranberries and crunchy pumpkin seeds.
Chickpeas – This is optional, but great for an extra crunch! Roast them yourself or store-bought Biena works well too.

The apple cider vinaigrette uses extra virgin olive oil (I like Olivea or Bono), apple cider vinegar, dijon mustard to help emulsify the dressing, and honey. See substitutions below, if needed!

Variations and Substitutions

Dairy free – Omit the feta or use a dairy-free alternative.
Change the fruit – Fresh pomegranate seeds are wonderful during fall and winter. Diced apples or pears are another option for a sweet, crunchy addition. And in summer, definitely try this with fresh blueberries! Even roasted sweet potatoes would be great, and also add a little sweetness.
Heal Your Headache diet – Omit feta and use goat cheese, or leave the cheese out entirely. I like to use a combination of distilled white vinegar with 2 teaspoons of apple cider to maintain the flavor profile for the dressing!

A Note on Cooking Quinoa

You only need 1 cup of cooked quinoa for this recipe, which is about 1/3 cup dried. However, I recommend to make a full cup of dried and have some for leftovers! Plan on adding 2 times the amount of liquid to whatever you measure for the dried quinoa – so 1 cup of dried quinoa would need 2 cups of liquid.

How to Make Kale Quinoa Salad

Cooking quinoa in a small pot till fluffy.

Step 1: Prepare the quinoa. In a medium pot with a lid, combine washed quinoa with 1 cup of water and 1 cup of broth (I love to add broth for flavor!). Bring to a boil and cover with a lid, turn heat to low and simmer 15-20 minutes on low until the liquid is fully absorbed and quinoa is fluffy. Season to taste with kosher salt and black pepper.

A bowl of dressing whisked together till smooth with a small stainless steel whisk.

Step 2: In a small bowl, whisk together the apple cider vinegar, dijon, honey, and garlic. Slowly drizzle in ¼ cup of olive oil as you whisk to combine. Season with kosher salt and black pepper.

A bowl of kale rubbed with a little bit of dressing to soften the leaves.

Step 3: In a large bowl, add washed and dried kale that has the stems removed. You can massage the kale pieces in between your hands for a minute to tenderize it, but I also find just combining it with dressing and letting it sit works fine too.

Pouring an apple cider vinaigrette onto a kale salad with apples and quinoa.

Step 4: Combine the kale, cooked quinoa, toasted pumpkin seeds, apples, pomegranate seeds (or cranberries), crumbled feta cheese, and roasted chickpeas if using. Toss with the dressing till well combined. Allow the salad to sit and the flavors to infuse for about 15 minutes before serving.

Recipe Tip

Chop the kale fairly small, as this will help make it a little easier to get a bit of everything in one bite. It’s also another way to bypass having to massage the kale. Another great tip is to allow the kale leaves to sit in just a tablespoon of dressing for about 15-20 minutes to absorb before adding the quinoa and more dressing. This also helps to tenderize them and make them more flavorful!

Make Ahead and Storage

This is one of my favorite types of salads for meal prep because kale doesn’t become soggy as quickly as lettuce or other delicate greens.

To make ahead: Cook the quinoa up to 3–4 days in advance and refrigerate it in an airtight container. Wash, dry, and chop the kale ahead of time. You can also prepare the dressing separately and refrigerate it until needed.
To store: Keep the assembled salad in an airtight container in the refrigerator for up to 3 days. For the best texture, store the pumpkin seeds and pomegranate seeds separately and add them right before serving.
To refresh leftovers: The kale will soften slightly as it sits, which can actually make this salad even better the next day! Add the seeds before serving for a good crunch.

Serving Suggestions

A bowl of kale salad with quinoa and feta with a fork, a small container of dressing, and fresh apples.

This kale quinoa salad is delicious on its own for a light lunch, but it also makes a great side dish for cast iron chicken, salmon, or a cozy fall dinner. Here are some of my favorite recipes to serve with it:

Dutch Oven Pork Roast – A dreamy fall dinner! This is one I would serve to company, or this Pot Roast without Wine.
Creamy Rosemary Chicken – A comforting chicken dinner that pairs beautifully.
Instant Pot Butternut Squash Soup – Perfect for a cozy fall lunch or dinner, especially with the cranberries and pumpkin seeds.
Stuffing Balls – A great pairing for Thanksgiving or Christmas when you want a fresh, colorful salad alongside traditional holiday favorites. Don’t miss these Boursin Mashed Potatoes, Cranberry Sauce without Orange, or Chipotle Mashed Sweet Potatoes too.

Kale Quinoa Salad Recipe FAQ

Is quinoa kale salad good for meal prep?

Both kale and quinoa hold up well in the refrigerator, making this salad an excellent choice for preparing lunches ahead of time. Store crunchy toppings separately for the best texture.

Do you have to massage kale for a salad?

Massaging kale for 1-2 minutes helps soften the leaves and reduces their chewy texture. However, it’s not the only way to tenderize. Tossing the kale with a little bit of dressing before mixing the full salad together can also tenderize it and take a little less work. It just needs to sit for about 10-15 minutes in the fridge.