Kale & Quinoa Salad with Lemon Dressing This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.


25 mins


25 mins




  • 1 bunch lacinato kale, stemmed and chopped
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped shallot
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups grape or cherry tomatoes, halved
  • 2 cups cooked quinoa
  • 1 English cucumber, thinly sliced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 (15 ounce) can unsalted chickpeas, rinsed
  • ¾ cup feta cheese, crumbled
  • ½ cup sliced almonds, toasted


    Step 1

    Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.

    Step 2

    Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.

To make ahead

Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

Serving Size: 1 3/4 cups Per Serving: 400 calories; fat 23g; cholesterol 5mg; sodium 406mg; carbohydrates 37g; dietary fiber 8g; protein 14g; sugars 6g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 3984IU; potassium 594mg.


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