Fall Kale Salad with Quinoa

by Pamela

Fall Kale Salad with Quinoa

I know, I know, another kale salad. But I’m part of the machine that’s trying to convince you that kale actually tastes good, and isn’t just good for you. I swear you’re going to like this kale salad. It’s loaded with vegetables and has the addition of quinoa to help make it much more filling than your usual kale salad. This makes a great light lunch or starter salad.

Yeah, I get it. Kale isn’t your favorite vegetable. You can’t really just eat it plain, like a piece of lettuce, you actually need to mistreat it a little bit. Oh sure, some people try to make it sound all nice and cozy by saying you need to “massage” your kale. I don’t know about you, but if I’m not getting a massage, my vegetables aren’t getting one either. Basically what they’re saying is you need to mix the dressing into the kale and let it sit for a while before digging into it. (Which is a bit counter intuitive when you consider the traditional salad goes limp if you let the dressing sit on it for more than a few minutes.)

Fall Kale Salad with Quinoa and Vegetables

I had a version of this salad on a recent trip back to LA and really couldn’t get enough of it. There were so many flavors going on that it really didn’t feel like I was eating a kale salad. It felt more like a regular salad that just happened to be made out of kale. I think the secret behind it is letting the dressing sit on it for quite a while before eating it and all the textures that are in the salad. You’ve got a little sweet, tart, crunchy and soft to make your taste buds all happy happy.

So why not give kale salad another try. I think you’ll really like this recipe.

Fall Kale Salad with Quinoa
Prep time
Total time
Yes, another kale salad but this one will get you ready for Fall with a tangy dressing, vegetables and the addition of quinoa to make it more filling.
Recipe type: Lunch
Cuisine: American
Serves: 2-4
  • For the Dressing
  • 1½ Tablespoons Lemon Juice
  • 1 Tablespoon Olive Oil
  • ½ Teaspoon Sugar
  • ½ Teaspoon Black Pepper (or less if you'd like less pepper kick)
  • ¼ Teaspoon Kosher Salt
  • For the Salad
  • 1 Bunch Tuscan Kale
  • ½ Cup Cooked Quinoa
  • ½ Cup Peeled, Diced Cucumber
  • 3 Small Beets (cooked and peeled)
  • Sliced Red Onion (to taste)
  • Handful Toasted Pumpkin Seeds
  1. For the Dressing
  2. Add all ingredients to a small bowl and whisk to combine and set aside.
  3. For the Salad
  4. Remove the ribs from the kale leaves and stack 2 or 3 on top of each other. Roll them up and slice the kale into thing ribbons. Continue doing this until all of the kale is chopped.
  5. Add kale to a large bowl along with the dressing. Thoroughly stir to coat kale leaves with dressing.
  6. Toss the quinoa and cucumber in with the kale.
  7. Dice the beets and add to the salad along with the sliced onions.
  8. Toss the salad to coat everything and place in the refrigerator for 30 minutes.
  9. Pull the salad out of the refrigerator and toss the pumpkin seeds on top.
  10. Serve.
To make things easier on yourself, you can use those pre-cooked vacuum packed beets. This makes prep time much faster. That's what I used.


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San Miguel Produce September 17, 2015 at 5:45 pm

Now THAT’S our kind of salad! Love all your additions to make it hearty.

Pamela September 21, 2015 at 4:24 am

Thanks, the additions really make it a much more satisfying salad.

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