Description
A vibrant chopped kale salad with quinoa, featuring a delightful mix of crunchy vegetables, fruits, and a tangy vinaigrette.
Ingredients
Scale
- 1 bunch of dark leafy kale (about 4 cups chopped)
- 1 cup thinly sliced Brussels 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 remove any excess moisture.
- Roll the kale into long bunches and slice it into thin, long strands.
- Place the kale in a large bowl and sprinkle with lemon juice and salt. Massage the kale for 30-60 seconds until tender.
- In a mason jar, add all dressing ingredients: Dijon mustard, apple cider vinegar, lemon juice, maple syrup, salt, black pepper, and olive oil. Shake well to emulsify.
- Add Brussels sprouts, quinoa, apple slices, red onion, walnuts, pumpkin seeds (if using), and dried cranberries or pomegranate seeds to the bowl with the kale.
- Pour the dressing over the salad, then toss to combine.
- Serve cold and enjoy.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Must Chopped Kale Salad