Quinoa and Kale Salad with Red Grapes, Walnuts and Lemon Honey Dressing is the perfect make-ahead salad. It tastes as good on day #3 as when you first made it. You might call it a real keeper!
Love when your phone dings with a text message from a friend that says, “Love the kale salad!” YAY!
I had a fairly light schedule last week cooking for clients (only three days) and I didn’t have a newspaper column deadline, so I decided I’d be a cooking fool at home!
So, we have this problem…. The recipes that dance around in my head from the produce and ingredients that inspire me and I purchase because I’m in the grocery store frequently far outweigh our ability to consume them when I eventually get the time to cook at home.
Oh sure, some things make it into the freezer for later consumption, but quite often, we just give it away to whoever is willing. This salad is a “keeper” so frankly I didn’t give away very much!
And by “keeper,” I mean it’s one I’m going to make again and again but I’m also amazed at how well this salad has kept in the refrigerator! I made it last Wednesday. I gave our friends some last night and it’s now Sunday and they raved about it.
Just be sure the grapes you buy are super-fresh. Kale is a sturdy green so you’re safe there. If you wish to make in advance, lightly dress the salad with about 1/3 of the dressing just to flavor it and add the remainder to refresh the salad when you serve it. (This is what I do for my clients and it works well.)
The amount of lemon juice may seem like a lot, but if the grapes you purchase are quite sweet, the salad will require the acidity. If the grapes you purchase are not very sweet, adjust the amount of lemon juice to your taste. I am really looking forward to the rest for lunch tomorrow! Keeper!
Serves 6
Quinoa and Kale Salad with Red Grapes, Walnuts and Lemon Honey Dressing is the perfect make-ahead salad. It tastes as good on day #3 as when you first made it. You might call it a real keeper!
45 minPrep Time
PCook Time
45 minTotal Time
Save RecipeINGREDIENTS
SALAD
1 bunch kale, stems removed and thinly sliced
1 tablespoons olive oil
salt and freshly ground black pepper
4 cups cooked quinoa (approximately)
1 bunch (about 1/2 pound) red grapes, halved
1/2 small red onion, finely chopped (about 1/2 cup)
1/2 cup coarsely chopped walnuts (toasted if desired) plus a few more to sprinkle over salad
DRESSING
1/2 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 heaping tablespoon Dijon mustard
1 tablespoon honey (or to taste)
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
INSTRUCTIONS
SALAD
Combine kale, olive oil and salt and black pepper to taste in a large bowl. Gently massage the kale to soften and wilt it slightly.
Add quinoa, grapes, onion and walnuts and toss to combine.
DRESSING
Whisk together dressing ingredients in a small bowl. Pour over salad and mix well.
To serve: Place in a serving bowl and sprinkle with additional coarsely chopped walnuts.
Add 45 minutes to cook time if needing to cook quinoa first. Cooked quinoa can be found in the freezer section near the vegetables of many grocery stores.
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