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.
Recipe by My Man's Belly at http://mymansbelly.com/2015/09/15/fall-kale-salad-with-quinoa/