Kale & Quinoa Salad with Raspberry Balsamic Dressing
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Some salads feel more like a side dish, and some feel like a meal all on their own. This Kale & Quinoa Salad is definitely the second kind.
It’s fresh, hearty, and full of texture, with tender quinoa, vibrant kale, chewy dried berries, and just enough crunch to keep every bite interesting. It’s the kind of salad I love to keep in the refrigerator because it holds up beautifully and somehow tastes even better after the flavors have had a little time to come together.
What makes this salad really shine is the dressing. A combination of Raspberry Balsamic Vinegar and Lemon Olive Oil gives it a balance of brightness and gentle sweetness that works so well with kale and quinoa.
The kale gets a little drizzle of olive oil first, which helps soften it and brings out that deep green color. Then the warm quinoa gets dressed while it’s still fresh from the pot, soaking up all that flavor before it’s folded into the salad.
I love recipes like this because they’re simple, but they feel thoughtful. It’s a salad that works for lunch, dinner, meal prep, or bringing along to a gathering when you want something fresh and a little more substantial than the usual green salad.
The dried berries add sweetness, the shallot adds a little bite, and the pecans bring a nice earthy crunch. It’s a combination that feels balanced, colorful, and satisfying without being heavy.
If you’re looking for a kale quinoa salad recipe that’s fresh, flavorful, and easy to make ahead, this one is worth keeping on repeat.
— Tracey
Why You’ll Love This Kale & Quinoa Salad
- Fresh, hearty, and full of texture
- Made with Raspberry Dark Balsamic and Lemon Olive Oil
- Great for lunch, meal prep, or entertaining
- A beautiful balance of savory, sweet, and tangy
- Holds up well, making it perfect for make-ahead meals
Serving Ideas
Serve this salad on its own for a light meal, or pair it with grilled chicken, salmon, shrimp, or roasted vegetables. It also works beautifully on a brunch or holiday table.
Helpful Tips
- Massage the kale with a little olive oil to soften the texture.
- Dress the quinoa while it’s still warm so it absorbs more flavor.
- Let the salad sit a few minutes before serving so everything comes together.
- Add cheese only if desired, especially if you want a lighter, cleaner presentation.
Kale & Quinoa Salad with Raspberry Balsamic Dressing
Rated 5.0 stars by 1 users
Category
Salads
Author:
Servings
Serves 4
Prep Time
15 minutes
Cook Time
15 minutes
This Kale & Quinoa Salad with Raspberry Balsamic Dressing is fresh, hearty, and full of texture with tender quinoa, vibrant kale, dried berries, pecans, and a bright dressing made with Raspberry Dark Balsamic and Lemon Olive Oil. Perfect for lunch, meal prep, or an easy side dish.
Ingredients
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½ cup quinoa
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1 bunch kale (about 4 cups)
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1 shallot, diced
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½ cup pecans
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½ cup dried blueberries or dried cranberries
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¼ cup Lemon Premium Olive Oil
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3 tablespoons Raspberry Dark Balsamic Vinegar
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2 teaspoons Dijon wholegrain mustard
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1 teaspoon Franklin Raw Honey
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¼ teaspoon sea salt
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¼ teaspoon cracked black pepper
Optional
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¼ cup feta cheese, crumbled
Directions
Bring 1½ cups of water to a boil in a small saucepan.
Rinse the quinoa well, then add it to the boiling water.
Reduce heat to medium-low and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
While the quinoa cooks, rinse the kale, remove the stems, and tear into bite-sized pieces or slice into ribbons.
Place the kale in a large serving bowl and drizzle with 1 tablespoon of Lemon Premium Extra Virgin Olive Oil. Massage gently until the kale softens and turns a deeper green.
In a small jar or bowl, combine the remaining olive oil, Raspberry Dark Balsamic Vinegar, mustard, honey, sea salt, and black pepper. Shake or whisk until well blended.
Fluff the warm quinoa and drizzle with half of the dressing. Toss gently so the quinoa absorbs the flavor.
Add the quinoa to the bowl with the kale and toss lightly.
Sprinkle in the shallot, pecans, and dried berries.
Add the feta, if using.
Drizzle with the remaining dressing and serve.
Recipe Note
Tracey’s Notes
- Raspberry Dark Balsamic gives this salad a gentle sweetness that pairs beautifully with kale.
- Massaging the kale really does make a difference — it softens the leaves and makes the salad much more enjoyable.
- I like dressing the quinoa while it’s still warm so it soaks up all that flavor.
- This is a wonderful make-ahead salad for lunches, gatherings, or those days when you want something fresh already waiting in the fridge.