Kale and Quinoa Salad

Kale and Quinoa Salad

It is ideal to dress this salad and let it sit at room temperature for about 30 minutes to let the kale wilt a bit and absorb the dressing. Toss again just before serving.

  • Prep time
    15 min
  • Servings
    10 Servings
  • Serving size
    ½ cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    ½ cup
  • Amount per serving Calories 155

  • Total Fat 17g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 120mg
  • Total Carbohydrate 21g
    • Dietary Fiber 2g
    • Total Sugars 8g
  • Protein 5g
  • Potassium 260mg


  • fresh parsley (chopped)
    1 tbsp
  • honey
    1 tbsp
  • tri-colored quinoa ((or any one color of quinoa))
    1 cup
  • water
    1 1/2 cup
  • white balsamic or white raspberry balsamic vinegar
    1/4 cup
  • Dijon mustard
    1 tbsp
  • extra virgin olive oil
    1/4 cup
  • black pepper
    1/4 tsp
  • salt (optional)
    1/2 tsp
  • garlic (grated or minced)
    1 clove
  • fresh kale leaves (chopped)
    4 cup
  • cranberries (dried)
    1/4 cup
  • sunflower seeds
    2 tbsp
  • feta cheese (reduced-fat, crumbled)
    3 oz


  1. Rinse the dry quinoa in a strainer under cold running water. Combine the rinsed quinoa and water in a medium sauce pan and bring to a boil. Reduce to a simmer and cover. Cook the quinoa for 12-15 minutes until all the liquid is absorbed. Turn off the heat and leave the lid on for 10 minutes to steam. Spread the quinoa on a sheet pan to cool.

  2. In a large salad bowl, whisk together the vinegar, garlic, mustard, honey, parsley, salt (optional), and pepper. Add the olive oil and whisk until emulsified.

  3. In the same bowl, toss together the kale, cranberries, sunflower seeds, feta cheese and cooled quinoa until coated with dressing.