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Fall Harvest Kale Quinoa Salad

Fall Harvest Kale Quinoa Salad

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Crunchy Puffed Quinoa & Kale Salad Recipe with Raspberry Poppyseed Kale Salad Dressing
Prep Time 25 mins
Total Time 25 mins
Servings 8 servings
Calories 151

Ingredients

Fall Harvest Kale Salad Ingredients

  • 4 cups kale ribs removed and chopped small
  • 1 Tbsp olive oil
  • sprinkle of salt
  • ¼ cup puffed quinoa procedure below
  • 1 large granny smith apple chopped
  • 1 red apple chopped
  • ½ cup chopped celery
  • ½ cup canned mandarins
  • ½ cup Sunsweet® Amaz!n™ Diced Prunes
  • cup pecans toasted & chopped
  • ¼ cup crumbled feta or goat cheese

Raspberry Poppyseed Dressing

  • ½ cup fresh raspberries or frozen and thawed
  • cup olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp white wine vinegar
  • 2 tsp coconut sugar
  • ¼ tsp onion powder
  • ½ tsp Dijon mustard
  • pinch of salt to taste
  • 2 tsp poppy seeds

Instructions

How to make Kale Salad with puffed quinoa:

  • Prepare and chop kale as needed and add to a large bowl. Drizzle kale with olive oil, add a sprinkle of salt, and massage oil into kale leaves with hands. (This helps to make the kale less bitter and more palatable!)
  • Add remaining salad ingredients, tossing to coat. (See procedure below for how to puff quinoa.)
  • Add dressing at time of serving.

How to puff quinoa at home:

  • Heat a deep pot or saucepan over medium-high heat.
  • To test the pan, add a sprinkle of quinoa—if it’s hot enough, it should pop in a few seconds. (Popped quinoa will be different in texture but not in size.)
  • Once pan is hot enough, add a drizzle of oil and about ¼ cup quinoa, or enough to cover the bottom of the pan in a single layer. (Don’t crowd the pan, it’s best to puff your quinoa in batches if needed.)
  • When quinoa begins popping, shake the pan continuously until the popping slows. Don’t let it burn!
  • Once quinoa has popped, transfer to a sheet pan to cool.

How to make Raspberry Poppyseed Dressing:

  • Blend all dressing ingredients together until smooth. Stir in poppy seeds.
  • Drizzle dressing on salad when ready to serve, or transfer to a bottle and store in the fridge.

Notes

Nutrition for Raspberry Poppyseed Kale Salad Dressing
Per 2 Tbsp dressing, yields 8 servings (~1 cup total)
93 calories | 10g fat | 2g carbs | 1g fiber | 1g sugars | 0g protein
Nutrition for Kale Quinoa Salad (without dressing) provided below:

Nutrition

Serving: 1serving (without dressing) | Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Fiber: 4g | Sugar: 11g