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Vegetarian

Kale & Quinoa Salad with Honey Mustard Dressing

by:
January  6, 2024
5 5 out of 5 stars /
1 Ratings5 total ratings /
Kale & Quinoa Salad with Honey Mustard Dressing
Photo by Susan Rubin
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

I make this salad with kids who grow kale in their school gardens. At home, I make it as a base salad and then we add other goodies like leftover cooked chicken, chunks of avocado or whatever else tempts us from the fridge. —Susan Rubin

What You'll Need
Ingredients
  • The Salad
  • 2 cups cooked quinoa
  • 1 good sized bunch of kale, cut into ribbons
  • 1/2 cup sliced almonds
  • 1/2 teaspoon kosher salt
  • zest of one lemon
  • The Dressing
  • lemon juice from one lemon
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
Directions
  1. Whisk together dressing ingredients and set aside.
  2. “Massage” the kale ribbons with 1/2 teaspoon sea salt in a large bowl. Kale will shrink by about half the volume–you should end up with about 4 cups–though the specific kale to quinoa ratio is not critical.
  3. Add lemon zest and quinoa to kale, toss. Add pumpkin seeds and dressing, toss and serve.
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