Are you searching for a nutritious, delicious, and versatile meal that fits seamlessly into your healthy lifestyle? Look no further! Our Ultimate Quinoa and Kale Salad combines the powerhouse benefits of quinoa and kale with a vibrant mix of fresh vegetables, flavorful herbs, and a zesty dressing that ties everything together. This salad is not only packed with essential vitamins, minerals, and antioxidants but also offers a satisfying blend of textures and flavors that make every bite a delight. Whether you’re meal prepping for the week, seeking a quick lunch, or preparing a side dish for dinner, this recipe is your go-to solution for a wholesome and energizing meal. Dive in and discover how easy it is to elevate your salads with this ultimate blend of superfoods!
✨ Ingredients:
For the Salad:
- 1 cup quinoa, rinsed and cooked according to package instructions
- 3 cups kale, finely chopped and massaged (no that’s not a typo!– you’ll see why )
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup roasted butternut squash, cubed
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pine nuts (or toasted walnuts)
- 1/4 cup crumbled goat cheese (or feta cheese, if preferred)
- 1/2 avocado, thinly sliced
- Fresh herbs for garnish (such as parsley or mint)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
🍽️ Instructions:
To ensure a smooth and efficient cooking process, follow these steps. This order minimizes downtime and ensures that each component of your salad is prepared at the perfect time.
1. Roast the Butternut Squash
Preheat Oven:
Begin by preheating your oven to 400°F (200°C). Starting with the squash ensures it has ample time to roast properly without delaying the rest of the recipe.
Season Squash:
Toss 1/4 cup cubed butternut squash with a drizzle of olive oil, salt, and pepper. Ensure the cubes are evenly coated for a balanced flavor.
Roast:
Spread the seasoned squash on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the squash is tender and caramelized. Once done, remove from the oven and let it cool before adding it to the salad.
Starting with the butternut squash allows it to roast while you prepare other ingredients, making the best use of your time.
2. Prepare the Quinoa
Cook Quinoa:
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed.
Fluff and Cool:
Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains and transfer it to a large bowl to cool slightly.
Cooking the quinoa while the squash roasts ensures both components are ready around the same time.
3. Prepare the Dressing
Mix Dressing:
In a small bowl or a mason jar, whisk together the following ingredients:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 minced garlic clove
- Salt and freshly ground black pepper, to taste
Emulsify:
Whisk the ingredients until the dressing is well combined and emulsified. Taste and adjust the seasoning as needed.
Preparing the dressing ahead of time allows the flavors to meld, enhancing the overall taste of the salad.
4. Massage the Kale
I know it sounds weird, but there’s a very good reason for it—we promise!
Prep Kale:
Remove the tough stems from the kale and finely chop the leaves into bite-sized pieces.
Massage:
Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it becomes tender and slightly wilted. This process not only improves the texture but also enhances the flavor by reducing bitterness.
Massaging the kale while the quinoa is cooling ensures you’re maximizing your prep time efficiently.
5. Toast the Pine Nuts
Toast Nuts:
In a dry skillet over medium heat, toast 1/4 cup pine nuts (or walnuts) until they turn golden and fragrant, which takes about 3-5 minutes. Stir frequently to prevent burning. Once toasted, remove them from the skillet and let them cool.
Toasting the pine nuts now prepares them to add a delightful crunch to your final salad.
6. Assemble the Salad
Combine Ingredients:
To the bowl of massaged kale, add the cooked quinoa, roasted butternut squash, cherry tomatoes, cucumber, red bell pepper, and pomegranate seeds.
Add Dressing:
Drizzle the prepared dressing over the salad. Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
Add Textures:
Sprinkle the toasted pine nuts and crumbled goat cheese over the top of the salad to add crunch and creamy texture.
Garnish:
Finish by adding thin slices of avocado and a sprinkle of fresh herbs for an extra layer of flavor and visual appeal.
Assembling the salad after all components are prepared ensures everything is fresh and well-integrated.
7. Serve
Plating:
For an elegant presentation, serve the salad in individual bowls or on a large serving platter. Arrange the avocado slices and pomegranate seeds on top to add a burst of color.
Final Touch:
Finish with a light drizzle of olive oil and a sprinkle of freshly cracked black pepper to enhance the flavors.
Serving immediately ensures the salad retains its fresh flavors and vibrant textures.
**If you are not serving right away, Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Dress the salad just before serving to maintain freshness and texture.**
🍋 Tips: In case your feeling a little “Extra”
- Quinoa Variations: Experiment with different quinoa types like tri-color or red quinoa for added visual interest and varied textures.
- Herb Infusion: Incorporate fresh herbs such as basil, cilantro, or mint into the dressing or as a garnish to enhance freshness.
- Protein Boost: Add grilled chicken, shrimp, or tempeh for an additional protein source, making the salad a complete meal.
- Vegan Option: Substitute goat cheese with vegan feta or nutritional yeast to make the recipe entirely plant-based.
- Presentation: Use a mix of textures and colors to make the dish visually stunning. Layering ingredients or using height in the arrangement can add sophistication.
