Kale Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful quinoa and kale salad with fresh berries, nuts, and a house-made vinaigrette. This hearty salad works as a side or light main and offers substantial nutritional value.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup quinoa (tri-colored (or plain))
- 5 cups finely chopped kale ((roll up like a cigar and very thinly slice into ribbons))
- 3/4 cup fresh strawberries (hulled and thinly sliced)
- 3/4 cup fresh blackberries (halved)
- 3/4 cup fresh raspberries
- 1/2 cup seedless red grapes (halved)
- 1/3 cup dried blueberries (or dried cranberries)
- 1/4 cup shelled pistachios (coarsely chopped)
- 1/3 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 324mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 114mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.