Autumn Kale and Quinoa Salad with Chutney Dressing
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Once Upon a Chef · by Jennifer Segal★ 5.0 (47)

Autumn Kale and Quinoa Salad with Chutney Dressing

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 19%
CARBS 55G42% OF CAL
7G FIBER0G ADDED0G INTRINSIC25G OTHER23G TOTAL SUGAR
FAT 33G57% OF CAL
5G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale and quinoa salad filled with crisp vegetables, juicy grapes, and cashews, bound together with a mango-curry chutney dressing. Filling and flavorful enough to serve as a complete meal for lunch or dinner.

mainsaladgrain bowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3½ tablespoons lemon juice, (from 1 to 2 lemons)
  • 3 tablespoons store-bought mango chutney
  • 1½ tablespoons honey
  • 1 clove garlic, (minced)
  • 1¾ teaspoons curry powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 4 cups chopped kale, (thick stems/ribs removed)
  • 2 cups cooked quinoa ((I buy it frozen; see note))
  • 1 cup shredded carrots, (from 2 to 3 carrots)
  • 1 cup thinly sliced red bell pepper, (from 1 pepper)
  • 1 cup thinly sliced celery, (from 1 to 2 celery stalks)
  • 1 cup grapes, (halved)
  • 3 tablespoons chopped fresh cilantro ((optional))
  • ⅔ cup roasted salted cashews
PREP
30M
SODIUM
669MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.