Why I’ll Love This Recipe
I enjoy this recipe because it’s wholesome, flavorful, and easy to prepare. The quinoa makes the salad hearty, while the blueberries add natural sweetness that pairs beautifully with the earthy kale. I also like that it keeps well in the refrigerator, making it a great option for preparing ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- kale, stems removed and chopped
- cooked quinoa, cooled
- fresh blueberries
- feta cheese, crumbled
- sliced almonds or chopped pecans
- red onion, thinly sliced
- dried cranberries (optional)
- olive oil
- fresh lemon juice
- Dijon mustard
- honey or maple syrup
- garlic, minced
- salt
- black pepper
Directions
- I cook the quinoa according to the package directions and let it cool completely.
- I place the chopped kale in a large bowl.
- I drizzle a small amount of olive oil over the kale and gently massage it with my hands for 2 to 3 minutes until it becomes tender.
- I add the cooled quinoa, blueberries, feta cheese, sliced almonds, red onion, and dried cranberries if I’m using them.
- In a small bowl or jar, I whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until smooth.
- I pour the dressing over the salad and toss everything together until evenly coated.
- I let the salad rest for about 10 minutes before serving so the flavors can blend.
- I serve it chilled or at room temperature.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- I substitute goat cheese for the feta to create a creamier flavor.
- I add grilled chicken for extra protein and a more filling meal.
- I replace the almonds with walnuts, pecans, or pumpkin seeds.
- I mix in sliced avocado just before serving for extra creaminess.
- I use raspberries or strawberries instead of blueberries when I want a different fruit flavor.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 3 days. If I’m preparing it in advance, I keep the dressing separate and toss it with the salad just before serving to maintain the best texture. Since this is a cold salad, I don’t reheat it. I simply give it a gentle toss before enjoying any leftovers.
FAQs
Can I use frozen blueberries?
I prefer fresh blueberries because they hold their shape better, but I can use frozen blueberries after thawing and draining them well.
Do I have to massage the kale?
Yes. I find that massaging the kale softens the leaves, improves their texture, and reduces their natural bitterness.
Can I make this salad ahead of time?
Yes. I often prepare the ingredients a day in advance and store the dressing separately until I’m ready to serve.
Is this salad gluten-free?
Yes. As long as all packaged ingredients are certified gluten-free when needed, this salad is naturally gluten-free.
What can I serve with kale quinoa salad?
I enjoy serving it alongside grilled chicken, salmon, shrimp, roasted vegetables, or a warm bowl of soup for a complete meal.
Conclusion
I always come back to this kale quinoa salad with blueberries because it’s fresh, nutritious, and full of vibrant flavors. The combination of tender quinoa, crisp kale, sweet blueberries, crunchy nuts, and tangy feta creates a satisfying salad that’s perfect for any occasion. Whether I enjoy it as a light lunch, a healthy side dish, or part of my weekly meal prep, it’s a recipe I never get tired of making.
PrintKale Quinoa Salad with Blueberries Recipe
Kale Quinoa Salad with Blueberries is a fresh, colorful salad packed with hearty quinoa, tender kale, sweet blueberries, crunchy nuts, and tangy feta. Tossed in a bright homemade lemon vinaigrette, it’s a nutritious meal or side that’s perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Toss
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups kale, stems removed and chopped
- 2 cups cooked quinoa, cooled
- 1 cup fresh blueberries
- 1/2 cup feta cheese, crumbled
- 1/2 cup sliced almonds or chopped pecans
- 1/4 cup red onion, thinly sliced
- 1/4 cup dried cranberries (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the quinoa according to the package directions and allow it to cool completely.
- Place the chopped kale in a large bowl.
- Drizzle a small amount of olive oil over the kale and massage it with your hands for 2 to 3 minutes until tender.
- Add the cooled quinoa, blueberries, feta cheese, sliced almonds or pecans, red onion, and dried cranberries if using.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad rest for about 10 minutes so the flavors can meld.
- Serve chilled or at room temperature.
Notes
- Substitute goat cheese for feta for a creamier flavor.
- Add grilled chicken for extra protein and a heartier meal.
- Replace the almonds with walnuts, pecans, or pumpkin seeds.
- Add sliced avocado just before serving for extra creaminess.
- Use raspberries or strawberries instead of blueberries for a different fruit variation.
- Store the salad in the refrigerator for up to 3 days. For best texture, keep the dressing separate until serving.
- This salad is naturally gluten-free when using certified gluten-free packaged ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
