I’m in love with big salads with a lot going on. This Kale Quinoa Salad hits all of the best notes — hearty, nutritious, protein-packed, crunchy, sweet, salty, and tangy. Make it for a meatless meal or a meal prep option for lunches during the week!

You need to try this Kale and Quinoa Salad!

If you’re not a fan of raw kale salads, hear me out…

Have you ever had a massaged kale salad? When you rub oil into the greens it softens them and tones down their bitterness making them more palatable.

And this specific combination of mix-ins makes this salad the best kind of circus for your tastebuds. I especially love the raspberry lime dressing!

Fun fact: This salad is actually a copycat version of a pre-made “Ironman” salad I got at Harmon’s grocery store in Utah. I LOVED it.

Quinoa Kale Salad Ingredients

Here’s what you’ll need for the salad:

• Kale — curly or laciano
• Avocado oil
• Cooked quinoa – feel free to use another grain. Wild rice, brown rice, or farro would all work well here.
• Garbanzo beans (chickpeas) – The original salad used edamame which I’m not a big fan of, but also works well here.
• Shredded carrots
• Red onion
• Blueberries
• Peanuts or another type of nut/seed
• Dried cranberries

Here’s what you’ll need for the dressing:

• Raspberries, fresh or thawed from frozen
• Lime – You’ll need the juice and some zest.
• Honey
• Red wine vinegar
• Avocado oil

How to make Kale Quinoa Salad

1. Remove the kale leaves from the stem. Chop the leaves into bite sized pieces and transfer to a large bowl.
2. Drizzle avocado oil over the greens. Use your hands to massage the oil into the kale. Do this for a full minute until the greens have darkened and softened.
3. Add the quinoa, garbanzo beans, carrots, onion, blueberries, peanuts, and cranberries to the bowl.
4. In a blender, combine the raspberries, lime zest, juice from the lime, honey, red wine vinegar, avocado oil, and salt. Blend until smooth.
5. Pour over the salad and mix well with a pair of salad tongs.
6. Serve immediately or cover and chill for up to 5 days.

Quinoa and Kale Salad variations

You can use this recipe as a jumping point for endless variations! Just be sure you keep the same amount of ingredients in the salad so the salad to salad dressing ratio stays the same.

Use different beans: Any kind of bean would work here! The original salad had edamame which is nice and neutral, but adds protein.

Use different fruit: Swap out the blueberries for chopped strawberries, raspberries, or apples.

Use different grains: Not a fan of quinoa? Use leftover wild rice, brown rice, or farro. Or any other grain you prefer. Or leave it out completely if you’re avoiding grains.

Use different nuts: Swap out the peanuts for any other salted nut. Since there are so many sweet components to this salad, I recommend using salted nuts instead of raw or candied to keep the flavors balanced.

How to serve Kale Quinoa Salad

This is intended to be a stand alone meal, so serve up a generous bowl and eat up!

If you’d like to add another type of protein, try adding some hard cooked eggs or some simply seasoned grilled chicken or steak. Here are a few things that would go well with this salad:

Grilled Balsamic Chicken

Smoked Chicken Breast

How to store Kale Salad with Quinoa

Store this salad in a lidded container in the fridge for up to 5 days for best flavor.

Kale Quinoa Salad FAQs

More Easy Kale Recipes on Perry’s Plate

If you like this recipe, try another one of my favorite recipes featuring kale!

Ranch Kale Chips

Kale Salad with Roasted Butternut Squash

Sweet Kale Salad (Copycat of the famous Costco salad kit!)

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Kale Quinoa Salad Recipe

Yield: Serves 4 generously

Prep Time: 15 minutes

Total Time: 30 minutes

I'm in love with big salads with a lot going on. This Kale Quinoa Salad hits all of the best notes -- hearty, nutritious, protein-packed, crunchy, sweet, salty, and tangy. Make it for a meatless meal or a meal prep option for lunches during the week!

Print

Ingredients

For the Salad:

• 1 bunch of kale -- curly or laciano
• 1 Tablespoon avocado oil
• 1 cup cooked quinoa
• 1 cup garbanzo beans (chickpeas), drained
• 1/2 cup shredded carrots
• 1/2 cup chopped red onion
• 1/2 cup fresh blueberries
• 1/2 cup peanuts or another type of nut/seed
• 1/3 cup dried cranberries

For the dressing:

• 1/3 cup raspberries, fresh or thawed from frozen
• 1 lime
• 3 Tablespoons honey
• 2 Tablespoons red wine vinegar
• 1/4 cup avocado oil
• Pinch of salt

Instructions

1. Remove the kale leaves from the stem. It's quick and easy if you hold the bottom end of the stem with one hand while you pinch and move your fingers up the stalk with the other hand. Chop the leaves into bite sized pieces and transfer to a large bowl.
2. Drizzle 1 Tablespoon avocado oil over the greens. Use your hands to massage the oil into the kale. Do this for a full minute until the greens have darkened and softened.
3. Add the quinoa, garbanzo beans, carrots, onion, blueberries, peanuts, and cranberries to the bowl.
4. In a blender, combine the raspberries, 1/2 teaspoon lime zest, juice from the lime, honey, red wine vinegar, 1/4 cup avocado oil, and salt. Blend until smooth.
5. Pour over the salad and mix well with a pair of salad tongs. Serve immediately or cover and chill for up to 5 days.

Notes

1. If you're making the quinoa fresh the day of, combine 1/3 uncooked quinoa with 2/3 cup water in a small saucepan. Bring to a boil, reduce to a simmer and cook, covered for 12-15 min or until there isn't any water left at the bottom. Remove from the heat and let it sit, covered, for another 10 minutes for the quinoa to fully steam. Let it cool for a bit before using.
2. Feel free to use another type of bean or lentil in place of the garbanzo beans if you like. Edamame works well, too, if you like that.
3. If using that much raw onion freaks you out, reduce it by a little or chopped green onions for a milder flavor. I don't recommend omiiting it completely. This salad is rather sweet, and the onion adds a nice, pungent opposing flavor. Pickled red onions would also be good here.

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