The Perfect Kale Salad Recipe!
Thanks to this refreshing kale salad, I’ve finally found a way to eat raw kale and have it actually taste good! We couldn’t get over how delicious this salad was and I’m already thinking of when I’ll be making it again! The flavor of the dressing, thanks to the lemon juice and honey in it, really helps tone down the somewhat harsh flavor of the raw kale. Plus, it also just compliments all of the others flavors in this salad – like that of the quinoa, walnuts, apples and goat cheese. This is the perfect side at dinner to roasted chicken and mashed or roasted potatoes. It’s also the perfect salad to bring to a party. Originally shared Sept. 2016.
Ingredients You’ll Need
Tricolor quinoa Curly kale Apples Walnuts Cranberries Goat cheese Olive oil Lemon Honey Dijon
Are There Substitutions?
Regular brown quinoa is fine in place of the tricolor Pecans could replace the walnuts. Feta could replace the goat cheese. Baby kale or lacinato kale can be used in place of curly kale, but do note that it won’t require a resting period and may not hold up as long.
How to Make This Easy Kale Salad
Cook quinoa according to directions on package and cool completely. Whisk together all of the dressing ingredients in a jar or bowl. Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Chill 15 minutes. Add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese, toss gently.
Tips for This Salad
Use sweet apples to balance the tartness of the lemon. Use pretty red onions for a pretty color contrast. Let the dressing rest on the kale to help soften those not so tender leaves. Store it in the fridge up to 4 hours. Finally a salad that holds up well for a while!
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