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–+ servings

Kale & Quinoa Salad with Lemony Vinaigrette

A healthy and delicious salad perfect for any occasion! This kale and quinoa salad is vegan, gluten-free, and loaded with flavor.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine Mediterranean
Servings 4 -6 people
Calories 520 kcal

Ingredients
  

  • 1 small bunch of lacinato kale – ribs removed and thinly sliced or shredded
  • 1.5 cups cooked & cooled quinoa
  • 1/3 cup golden raisins – soaked in hot water for 10 minutes*
  • 2 tbsp cranberries or pomegranates
  • 1/2 cup toasted pine nuts or sunflower seeds
  • Shaved Parmigiano-Reggiano cheese
  • 1/2 tsp of Season with Spice’s Sweet Ginger Sea Salt or to taste
  • 2 tsp of Season with Spice’s Sumac Berry Powder
  • 1.5 tsp of Season with Spice’s Aleppo Chili Flakes

For the vinaigrette:

  • 1/4 cup extra virgin olive oil
  • Juice from 1/2 lemon
  • 1 tbsp apple cider vinegar or red wine vinegar
  • 2 tsp honey

Instructions
 

  • In a large salad bowl, add in the thinly shredded kale, a tablespoon of olive oil, and a pinch of salt.
  • Lightly coat your hands with about a teaspoon of oil and ‘massage’ the leaves by lightly kneading them for about 3-5 minutes, or until the leaves are softened and turn a vibrant green. By massaging the kale, it gives them a tender texture and a sweeter flavor.
  • Add in raisins, cranberries, pine nuts or sunflower seeds, and shaved Parmigiano-Reggiano cheese. Drizzle in extra-virgin olive oil, lemon juice, vinegar, and honey. Toss the mixture well to combine.
  • Sprinkle in Sweet Ginger Sea Salt, sumac berry powder and Aleppo chili flakes. Toss again to combine. Have a taste and add in more lemon juice & seasonings if desired.
  • Shave in more cheese as a garnish. Let sit for 10 minutes before serving.

Notes

- To make prep easier, cook the quinoa in advance. It keeps well in the refrigerator for 2-3 days, or longer in the freezer. You can also clean and shred the kale up to 2-3 days before preparing the salad (just keep it in the refrigerator).
* You can add the raisins straight into the salad. But for a softer, juicier flavor, I like to plump the dried fruits first. To plump the raisins, place them in a small bowl and cover with hot boiling water. Let steep for 10 minutes, then strain out the water.

Nutrition

Serving: 150gCalories: 520kcalCarbohydrates: 57gProtein: 12gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gSodium: 7mgPotassium: 570mgFiber: 6gSugar: 11gVitamin A: 293IUVitamin C: 4mgCalcium: 47mgIron: 4mg
Keyword salad, quinoa, kale
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