This kale quinoa salad is a healthy and hearty salad that stores well in the fridge, making it perfect for meal prep days. You’ll love the crunchy walnuts and sweet, chewy cranberries!
I’ll be here in my nice warm house eating salads and waiting for spring’s arrival. I know it’s been a whole week since I shared a kale salad…’tis the season right? Kale salads and pizza sliders. It’s all about balance. For me, I love for a salad to be a meal, and this one definitely is. Another thing that makes a salad sky-rocket to the top of my favorites list is its ability to stay fresh in the fridge for a few days. This one definitely fits the bill, in fact, as many kale salads do, this one gets better with time. To a reasonable extent of course. It’s not going to be good three weeks later, obviously.
About this Kale Salad
- Great Texture: This salad packs tons of great crunch thanks to the kale and Brussels sprouts and it has nice chewy dried cranberries for textural variety.
- Protein Packed: There are three things that make this kale quinoa salad satisfying and completely suitable for a meal: Quinoa, walnuts, and feta. All three are great sources of protein and nutrients and together they make this a power-packed salad.
- Flavorful Dressing: I used my homemade creamy poppy seed dressing for dressing this kale quinoa salad but you could use a store-bought poppy seed dressing. I’ve also used a vidalia onion dressing on it and that was mighty tasty as well. It would also be great with this sweet and tangy honey mustard dressing.
- Keeps Well: However you decide to dress this salad, it’s going to be a favorite! Because it stores well, it would make a great salad to bring to a picnic or potluck.
Make it your own
- Add more fruit: It would be mighty tasty with some chopped apples added. Add then right before serving so they don’t brown.
- Omit Brussels sprouts: If you’re not a fan of Brussels, just add in a little extra kale.
- Make it nut-free: Leave them off or substitute sunflower seeds. It would also be great with savory granola sprinkled on top.
More Make Ahead Salad recipes
- Mango Salad (one of my favorites, try it on taco night!)
- Southwestern Chopped Salad in a mason jar
- Lentil Salad Recipe with Feta, Lemon, and Parsley
- Creamy Southwestern Orzo Salad (everyone loves this salad!)
- Make Ahead Eight Layer Salad from Wishes and Dishes
- 7 Layer Salad by Real Housemoms
Kale Quinoa Salad with Walnuts, Cranberries, and Feta
Ingredients
- 4 cups loosely packed shredded kale
- 2 cups shredded brussels sprout leaves (about 1/2 pound of Brussels sprouts, shredded)
- 2 cups cooked quinoa
- 1 cup dried cranberries
- 4 ounces crumbled feta cheese
- 1 cup California Walnuts
- 1/2 cup poppy seed dressing
Instructions
- 1. Combine all ingredients in a large bowl and toss to combine and coat all ingredients with dressing.
- 2. Add more dressing as needed.
Notes
- As written, this salad is quite lightly dressed. Adjust to taste and preferences by adding more dressing.
- This salad also tastes great with a store-bought vidalia onion or poppy seed dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Wow this salad looks so healthy and full of flavor! Thank you for sharing :)
Thank you!
A lot of flavors in this salad!
I love everything about this salad, especially the addition of the quinoa. I’m always looking for new ways to use it. Looks fabulous!
Thanks! Check back Monday for another quinoa idea. :)
LOVE this salad! Pinned!
What a fabulous salad! As the hubby steers clear of quinoa and kale, I’d be happy to have a stash in my fridge for my lunches.
looks tasty