Kale and Quinoa Crunch Salad
Fuel your body with this kale and quinoa salad, a vibrant healthy quinoa salad with a satisfying crunch. This vegan-friendly recipe uses a bright lemon vinaigrette and toasted almonds.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Calories
380
Ingredients
- 1 cup quinoa
- 1 bunch kale, stemmed and chopped
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 1/4 cup crumbled goat cheese
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- 1
Cook quinoa per package directions; cool.
- 2
Massage kale with a pinch of salt 1 minute.
- 3
Whisk oil, lemon, Dijon, salt, and pepper.
- 4
Toss kale, quinoa, cranberries, almonds, and dressing.
- 5
Top with goat cheese.
Nutrition Facts
Per serving · 380 calories
protein
12g
carbs
44g
fat
18g
fiber
8g
sugar
12g
sodium
320mg
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Frequently Asked Questions
Can I make kale salad ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze kale salad?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this kale salad?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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