Description

This vibrant and healthy chopped kale salad with quinoa combines tender massaged kale, crunchy brussel sprouts, sweet apples, and a zesty Dijon mustard dressing. Packed with superfoods like walnuts, pumpkin seeds, and dried cranberries, this salad is a refreshing, nutrient-dense meal perfect for a quick lunch or light dinner. The kale is finely sliced and massaged to soften its texture, making it easier to digest and enjoy.

Ingredients

Salad Ingredients

1 bunch of dark leafy kale (about 4 cups chopped)
1 cup thinly sliced brussel 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

Dressing Ingredients

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

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Instructions

Prep the kale: Rinse the kale thoroughly and spin it dry using a salad spinner or pat dry with a clean kitchen towel. Roll the kale leaves into long bunches and slice thinly to create fine, long strands. Place the chopped kale into a large bowl, sprinkle with lemon juice and a pinch of salt, then massage the kale with your hands for 30-60 seconds to soften and break down the fibers.
Make the dressing: Combine Dijon mustard, apple cider vinegar, lemon juice, maple syrup, kosher salt, ground black pepper, and olive oil in a mason jar. Secure the lid tightly and shake vigorously until the dressing is fully emulsified and smooth.
Combine salad ingredients: To the bowl of massaged kale, add the thinly sliced brussel sprouts, cooked and cooled quinoa, sliced apple, thinly sliced red onion, chopped walnuts, pumpkin seeds (if using), and dried cranberries or pomegranate seeds.
Toss and serve: Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly. Serve the salad chilled and enjoy immediately.

Notes

Massaging the kale softens the leaves and makes the salad easier to digest and more enjoyable to eat.
Cooking quinoa ahead of time and letting it cool helps maintain a better texture in the salad.
Feel free to substitute nuts or seeds according to your preference or availability.
For a more tangy flavor, adjust the amount of apple cider vinegar and lemon juice to taste.
This salad can be stored covered in the refrigerator for up to 2 days but is best enjoyed fresh.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American