This Winter Kale and Quinoa Salad is a vibrant, wholesome salad that is bursting with flavor! Made with leafy kale, tender quinoa, juicy pomegranate seeds and crunchy walnuts all tossed together with a light dijon vinaigrette for the perfect holiday side dish!
You are going to love this vibrant and cozy Winter Kale and Quinoa Salad! In the winter months I crave meals that feel fresh and nourishing while still being hearty enough to feel satisfied. This kale salad checks ALL the boxes and works perfectly as a light lunch, a wholesome side dish or a stunning addition to your holiday table. This salad is dressed in a delicious honey dijon vinaigrette that tastes amazing with all the other flavors!
Why You’ll Love This
- Nutritious and filling – loaded with fiber, plant-based protein, healthy fats and antioxidants for the perfect nourishing salad that is hearty, healthy and filling. We love a meal size salad!
- Customizable – you can easily make this salad all your own by choosing your own grains, adding in more protein, or switching up the nuts, cheese and fruit.
- Perfect for meal prep – prep the components of this salad ahead of time to enjoy all week. Kale holds up well to dressings making this salad great for meal prep and leftovers taste even better the next day!
- Great holiday salad – while this salad works great for lunches or an easy side dish for dinner, we also love adding this salad to our holiday table as the vibrant colors look amazing and is always a hit with family!
Ingredients You’ll Need
- kale – gives this salad structure and crunch while adding an earthy, nutrient-dense base. Just make sure to remove the tough stems first. You could also use spinach, arugula or other leafy greens.
- quinoa – a hearty, protein-packed base for this salad with a light, fluffy texture that balances out all the other textures. A great source of fiber and essential nutrients that help keep you full and satisfied.
- dried cranberries – adds a touch of sweetness and chewiness that balances the savory elements of the salad. You could also use dried cherries, golden raisins or chopped dates.
- pomegranate seeds – these pom seeds add bright pops of sweetness, a juicy crunch and vibrant color that makes these the star of the salad!
- walnuts – these add a rich, buttery crunch, healthy fats and a subtle nutty flavor. You could also use pecans, almonds or even make my candied maple walnuts.
- goat cheese – adds a creamy, tanginess that really balances out the earthy kale and nutty quinoa. You could also use crumbled feta cheese, shaved parmesan cheese, or blue cheese.
- dressing – a combination of olive oil, apple cider vinegar, dijon mustard, honey (or maple syrup) and salt. Simple yet delicious!
How to Make Kale and Quinoa Salad
- Cook the quinoa. Using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring to a boil over medium heat, cover, and reduce heat. Let quinoa simmer for about 13 minutes.
- Let quinoa cool. Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
- Make the dressing. In a small bowl or jar, whisk together olive oil, apple cider vinegar, dijon mustard, honey, salt and pepper until emulsified.
- Prepare the kale. Place chopped kale leaves in a large bowl and drizzle with about half of the dressing. Massage the kale with your hands or tongs for 1 to 2 minutes, until it softens and darkens in color.
- Assemble salad. Add in the quinoa, crumbled cheese, pomegranate seeds, dried cranberries, walnuts and the rest of the dressing, tossing until evenly coated. Season with additional salt and pepper, as needed, and enjoy!
Any time I make quinoa, I like to boil it in chicken broth or vegetable broth as this adds SO much extra flavor. It is such a simple thing you can do that will really make a difference in the taste!
Tips for Making this Salad
- Massage the kale – this step is worth it as it softens the leaves, improves the texture, and breaks down the kale to reduce the bitterness of the salad.
- Don’t overcook quinoa – you want fluffy quinoa, not mushy. Once the water is absorbed, remove it from heat.
- Let quinoa cool slightly – warm quinoa can wilt the kale and melt the cheese too quickly so let it cool to room temperature before mixing so the salad maintains its texture and freshness.
- Add cheese at the end – if using goat cheese or feta, fold it in gently right before serving. This keeps the cheese creamy and prevents it from disappearing into the salad.
- Let rest before serving – allow the salad to sit for 10 to 15 minutes after tossing to give the salad time to soak up all that delicious flavor.
How to Customize this Salad
- Add roasted vegetables – for some additional heartiness and nutrition, try adding in roasted sweet potatoes, butternut squash, brussels sprouts or cauliflower.
- Boost of protein – for some added protein, feel free to add in some cooked chicken, shrimp, salmon or steak. You could also add plant-based protein such as black beans, lentils or crispy chickpeas.
- Variety of whole grains – if you are not a fan of quinoa, feel free to substitute with brown rice, wild rice, farro or couscous.
- Switch up the greens – you can easily swap out the fresh kale for baby spinach, arugula or mixed greens.
- Play with the crunch – add extra texture with walnuts, pecans, almonds, sunflower seeds or even candied nuts for some added sweetness.
- Add seasonal fruit – instead of the pomegranate seeds, try mixing in sliced apples, pears, dried cherries or some citrus like oranges or mandarins.
Pin this now to find it later
Pin It
Follow on Instagram
Prepping and Storage Tips
- To Prep – You can make the quinoa and dressing ahead of time and store them separately in sealed, airtight containers for up to 5 days in the fridge. That’s why this salad is so great for meal prep!
- To Store – Once the salad has been assembled, the leftover salad will last 2 to 3 days stored in the refrigerator in a sealed, airtight container.
More Seasonal Salads
- Roasted Sweet Potato, Quinoa and Kale Salad
- Pear and Arugula Salad
- Fig Salad with Roasted Butternut Squash
- Fall Salad with Maple Tahini Dressing
- Wild Rice Chicken Salad
- Fall Brussels Sprouts Salad
Hope you all enjoy this Winter Kale and Quinoa Salad! If you love this recipe as much as we do, please leave me 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Winter Kale and Quinoa Salad
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
- 1/2 cup uncooked quinoa rinsed
- 6 cups chopped kale
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup walnuts chopped
- 4 oz crumbled goat cheese
For the dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
-
Using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring to a boil over medium heat, cover, and reduce heat. Let quinoa simmer for about 13 minutes.
-
Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
-
In a small bowl or jar, whisk together olive oil, apple cider vinegar, dijon mustard, honey, salt and pepper until emulsified.
-
Place chopped kale leaves in a large bowl and drizzle with about half of the dressing. Massage the kale with your hands or tongs for 1 to 2 minutes, until it softens and darkens in color.
-
Add in the quinoa, crumbled cheese, pomegranate seeds, dried cranberries, walnuts and the rest of the dressing, tossing until evenly coated. Season with additional salt and pepper, as needed, and enjoy!
Nutrition
The post Winter Kale and Quinoa Salad appeared first on Eat Yourself Skinny.