Kale Quinoa Salad With Lemon Vinaigrette

If there’s a kale salad on the menu, there’s a good chance I’m ordering it. When done well, kale salads are hearty, fresh, and satisfying enough to be a complete meal. But, pre-made salads and kits are expensive, so I came up with this quick and easy kale quinoa salad that I make at home.

I love pairing fluffy quinoa with kale to add some plant-based protein and fiber, and the flavors complement each other well. I also added some of my other favorites: juicy blueberries, crunchy pistachios, and a simple lemon dressing. Every bite is packed with different textures and flavors, as well as great nutrition. Most often, I enjoy it as a side dish or main dish salad, but it also pairs well with grilled proteins and other mains.

Full Of Nutritious Ingredients

I don’t just throw the word “superfood” around casually. As a registered dietitian, I’m an advocate for eating many types of foods that each play an important role in our overall health. However, this is one salad that truly deserves superstar status when it comes to a gathering of nutrient-dense ingredients. Here are some stand-outs:

• Quinoa: This naturally gluten-free grain has many nutrition benefits, including being high in protein, fiber, and antioxidants. In fact, quinoa is the only grain that has all the amino acids needed to be considered a complete protein, helping vegetarians and meat eaters, alike, reach daily protein goals.
• Kale: A fibrous and hearty leafy green, kale contains many important vitamins, including vitamin A (for strong immunity, eye support, and bone health), vitamin C (for skin health and cell growth), and vitamin K (for proper blood flow). It’s also a good source of calcium, magnesium, and potassium, which are all minerals essential to blood pressure regulation and reducing the risk of heart disease.
• Blueberries: This high-antioxidant berry has been shown to increase blood antioxidant levels, helping fight off harmful inflammation caused by free radicals. I always keep frozenwild blueberries on hand to use in recipes and jump at the chance to buy fresh blueberries when they’re in season.
• Pistachios: These tasty green nuts are high in healthy fats (they’re made up of 90% unsaturated fats), and also provide fiber, protein, and vitamin B6, needed to help carry oxygen to blood cells.

What’s Needed To Make This Superfood Salad

This salad comes together in two parts, and the ingredients are fresh and simple:

Ingredients for the salad:

• Uncooked quinoa: I use regular or tri-color quinoa. For a slightly different taste and texture, farro is a good substitute, though it’s not gluten-free
• Curly kale: Two packed cups of chopped kale form the base of the salad. If I can’t find curly kale, I substitute chopped pieces of lacinato kale (also known as dinosaur kale or Tuscan kale). I try to avoid baby kale for this recipe as it doesn’t hold up quite as well once combined with the dressing
• Fresh blueberries: I like the sweet flavor and subtle pop that fresh blueberries add. I’ve also subbed in sliced fresh strawberries and blackberries 
• Feta cheese: Goat cheese or Parmesan cheese make good substitutes
• Pistachios: I typically use roasted and shelled pistachios to save time so I don’t have to remove the shells myself. Sliced almonds (or toasted almonds), walnuts, or cashews are great substitutes, providing a similar crunch. Or, use pepitas, sunflower seeds, or pumpkin seeds to keep the salad nut-free
• Fresh basil: I’ve also used fresh mint with great results 

Ingredients for the vinaigrette:

• Avocado oil or extra-virgin olive oil: I prefer EVOO, but use avocado oil when that’s what I have on hand 
• Lemon juice
• Shallots: For a slightly tangier flavor and sharper bite, I sometimes use finely diced red onion instead
• Dijon mustard: May sub red wine vinegar 
• Honey: Maple syrup works, too

Find the ingredient list with exact measurements in the recipe card below.

Make It Dairy Free Or Vegan

For a 100% plant-based kale quinoa salad, I suggest using dairy-free feta cheese or just omitting the cheese. Also, use maple syrup in place of the honey.

Ready In Just A Few Simple Steps

The only cooking required for this recipe is to prepare the quinoa. Once that’s ready, all the ingredients come together with simple steps in just a few minutes, so it’s a good idea to get that step done ahead of time, even up to 2 days before tossing the salad together. Here are the simple steps: 

1. Cook the quinoa: To begin, cook the quinoa according to the package instructions. I always rinse quinoa in a fine mesh strainer before cooking it. Otherwise, it can taste a little bitter or earthy. Once fully cooked, let the quinoa rest for a few minutes. Then, fluff it with a fork, and set it aside to cool. If the quinoa is too hot when added to the salad, it can cause the kale to wilt and the other ingredients to become soggy, so let it cool down first.
2. Make the lemon dressing: Whisk all the ingredients in a small bowl or a mason jar with a lid, and then refrigerate the dressing until ready to use it. I always give it a quick taste test before adding it to the salad and adjust the flavor if needed with a pinch of kosher salt or freshly ground black pepper. It’s also fine to use this simple lemon vinaigrette in this salad for a similar taste profile.
3. Massage the kale: Add the chopped raw kale to a large bowl along with a pinch of salt. Then, massage the leaves until they’re slightly wilted. Don’t skip this. Massaging the kale helps break down the tough fibers, making it easier to eat and removing some of the bitter, earthy taste.
4. Toss the salad: Add the remaining salad ingredients to the bowl, then drizzle the dressing on top and toss to combine and coat everything. Serve the salad right away, or chill it for a few hours to enjoy later.  

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serving This Hearty Side Dish

This salad is incredibly versatile. I serve it as a side dish or main course for everything from weeknight dinners to BBQs, as a summer picnic salad, for potlucks, and even bring it to holiday meals like Easter and Thanksgiving.

It’s delicious topped with or served alongside grilled meats, poultry, and seafood like blackened chicken, grilled salmon or steak, grilled honey garlic pork chops, and even crispy chickpeas. If serving it as a main course, I like to pair it with these homemade cornbread muffins or sweet potato biscuits.

Storage Tips

Once I assemble it, I store the salad in an airtight container in the fridge for up to 4 days. I think tastes better the next day after the flavors have had time to meld and sink into the kale. To serve, I simply give the salad a quick stir to redistribute the ingredients, and it’s ready to go. 

Recipe Changelog

• July 2026: We previously published a version of this salad that called for red onion instead of shallot in the salad component. Download the previous version here. 

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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