Kale and Quinoa with Feta and Blueberries Salad
I’m not actually a big fan of kale. I thought it was one of those foods you had to acquire a taste for, until I found a kale salad at my local Heinen’s Grocery Store. It had so many yummy ingredients in it – almonds, dried cranberries, blueberries, yellow peppers, celery, and feta – that I forgot about the kale. I was buying containers of it weekly, so it seemed like I should figure out how to make it myself. I tried googling recipes for the salad with no luck, so like a true DIYer I made up my own recipe. I think it is pretty close in taste to the original recipe. Lunch, snack, dinner, as a side dish, or as a meal in itself, it is a delicious and healthy treat.
Salad Ingredients:
1 cup of quinoa cooked according to package directions (about 3 cups cooked), cooled
4 cups of fresh chopped kale
1/2 pint of blueberries
1/2 cup dried cranberries
1/2 cup sliced almonds
4 ounces of reduced fat feta crumbled
1/2 yellow pepper chopped
1 stalk of celery chopped
1 carrot shredded
Dressing Ingredients:
1 orange zested and juiced (about 1/2 cup juice)
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon sea salt
3/4 teaspoon pepper
In a large bowl, toss together salad ingredients. In a small bowl whisk together, zest, juice, balsamic vinegar, honey, salt and pepper. Slowly whisk in olive oil until incorporated into dressing. Add dressing to salad and toss together and serve. Leftovers will keep in the refrigerator for several days.
Kale and Quinoa with Feta and Blueberries Salad
Print recipe Ingredients
- 1 cup quinoa, cooked and cooled (about 3 cups cooked)
- 4 cups kale (chopped)
- 1/2 pint blueberries
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 4oz reduced fat feta (cubed)
- 1/2 yellow pepper (chopped)
- 1 stalk celery (chopped)
- 1 carrot (shredded)
- 1 orange (zested)
- 1/2 cup orange juice (squeezed from orange above)
- 1/2 cup olive oil
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 3/4 teaspoons pepper
Directions
| 1. | In a large bowl, toss together, quinoa, kale, blueberries, dried cranberries, sliced almonds, feta, yellow pepper, celery and shredded carrot. |
| 2. | In a small bowl, whisk together zest, juice, balsamic vinegar, honey, salt and pepper. Slowly whisk in oil until incorporated. |
| 3. | Add dressing to salad mixture and toss together. Serve. Leftovers will keep in the refrigerator for several days. |
Enjoy!
That sounds so yummy ! I am also not a huge kale fan but now I am going to have to try it !
Pinning this now – it looks delicious! I am thinking those smaller kale leaves might make the difference.
I used baby kale leaves this time, but I have made it with regular chopped kale and it is delicious both ways,
I think I missed supper time today, but I will get there as fast as I can! This looks delicious!
I love crispy kale.. Better than chips and healthier too. I can not wait to try this salad recipe.. It has everything I love!
I’ve been eating more kale and quinoa so I’ll have to give this a try!! Feta makes everything better!!
I need to try this. Looks yummy.