Kale Apple and Quinoa Salad

A crispy Kale Apple and Quinoa Salad that comes together super quickly. It’s tossed in a super simple homemade lemon dressing, making it perfect as a healthy side dish to your weeknight dinners!

Apple kale and Quinoa Salad

This Easy Apple Kale Quinoa Salad is of the best Quinoa Salad Recipes! It is great for lunch, dinner, or the perfect side dish for potlucks.

If you’re looking for a simple Kale salad recipe, you are in the right place! Kale is a hearty green and holds up better than most greens. If you have leftover salad,

Ingredients to Make Green Apple Kale Salad:

To make this easy kale salad recipe, you will need the following ingredients:

• Fresh kale:  The star of the salad. You can use either curly kale or lacinato kale (also known as “dinosaur” kale or Tuscan kale) in this salad.
• Quinoa: Cooked.
• Veggies: Cucumbers, cherry tomatoes and pomegranate seeds.
• Apples: I used green apples.
• Lemon vinaigrettes dressing: lemon juice, garlic, salt, & olive oil.

How to Cook Quinoa:

Cooking quinoa is very simple and doesn’t take much time. I like to meal prep quinoa every weekend so I can easily toss it into salads, like this kale salad, Sweet Potato and Beet Salad or Quinoa Hummus Bowl.

1. Rinse the Quinoa: Place the quinoa in a fine mesh strainer and rinse it under cold running water.
2. Combine Quinoa and Water: In a saucepan, combine the rinsed quinoa and water, in a 1:2 ratio.
3. Bring to a Boil: Place the saucepan over high heat and bring the mixture to a boil.
4. Reduce Heat and Simmer: Once it starts boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-20 minutes, or until all the water has been absorbed. The quinoa is cooked when it becomes translucent and you can see a little spiral-like thread around each grain.
5. Let it Rest: After cooking, remove the saucepan from the heat and let it sit, covered, for about 5 minutes. This allows the quinoa to steam and become fluffy.
6. Fluff with a Fork: After resting, uncover the saucepan and fluff the quinoa with a fork to separate the grains.
7. Serve: Add over the kale salad.

How to Massage Kale:

Massaging kale is a simple technique that helps to tenderize the leaves and reduce their bitterness, making them more enjoyable to eat in salads. Here’s how to massage kale leaves:

1. Prepare the kale: Start by washing the kale leaves thoroughly under cold water to remove any dirt or debris. Once washed, pat the leaves dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
2. Remove the stems: Kale stems can be tough and fibrous, so it’s best to remove them before massaging the leaves. Hold the stem with one hand and use your other hand to strip the leaves off. Alternatively, use a knife to trim the leaves away from the stems.
3. Chop or tear the leaves: Once the stems are removed, chop the kale leaves into bite-sized pieces or tear them into smaller pieces with your hands. Smaller pieces are easier to massage and incorporate into salads.
4. Drizzle with olive oil: While not necessary, drizzling the kale with a small amount of olive oil or lemon juice can help to lubricate the leaves and make the massaging process easier. You can also sprinkle the kale with a pinch of salt, which can help to soften the leaves and enhance their flavor.
5. Massage the kale: Place the chopped kale in a large mixing bowl. Using your hands, gently massage the kale leaves for 2-3 minutes. Apply light pressure and knead the leaves as if you were massaging dough. You’ll notice the kale start to darken in color and become more tender as you massage it.
6. Let it rest (optional): After massaging the kale, you can let it sit for a few minutes to allow the flavors to meld together further. This step is optional but can enhance the overall taste and texture of the salad.

How to Make Kale Apple and Quinoa Salad:

To make this kale salad recipe, simply…

1. Cook the Quinoa: As directed above.
2. Prep and chop the apples and veggies: Wash, dry and chop all the ingredients.
3. Prepare the Lemon Vinaigrette: Add lemon juice, crushed garlic, salt, turmeric and olive oil to a small mason jar. Shake until evenly combined.
4. Massage the kale: With olive oil, as directed above, in a large mixing bowl.
5. Add the dressing: and toss well to coat all the kale leaves.
6. Add the remaining ingredients: Quinoa, tomatoes, cucumbers, pomegranate and apples. Toss to mix well.
7. Taste: and adjust seasoning as needed.
8. Serve. Then serve it up right away while it’s nice and fresh!

Salad Variations:

I love this this Kale salad so much! The flavors are perfect as is, but it is also customizable. Here are some ideas!

• Add another fresh fruit. Berries, pear slices, and orange segments are all good options.
• Add cheese! Feta, goat, white cheddar, and blue cheese are all fabulous!
• Add nuts: almonds, pecans, walnuts, sunflower seeds, or pepitas.
• Avocado is always a good addition to any salad!
• Toss in chickpeas to add protein, but still keep it vegan!
• Add shredded chicken, grilled chicken, shrimp, or steak.

How to Store

Any leftover kale salad that has been tossed with the dressing can be stored in an airtight container in the refrigerator for up to 2 days.

If you want to meal prep the salad, you can store the kale, toppings, and dressing separately.

The dressing will keep in the refrigerator for up to a week.

When ready to eat, assemble the salad.

Looking for More Healthy Salad Recipes:

Roasted Chickpea Salad with Tahini Dressing

Beet and Apple Salad

Cucumber and Tomato Salad

Roasted Eggplant Salad with Tahini Dressing

Sweet Potato and Beet Salad