If you are looking to update your lunches or add a sophisticated side to the menu. With beautiful crisp kale, hearty quinoa, dried cranberries, feta, tomatoes, red onion, olives, and a balsamic vinaigrette, this salad is a taste explosion.
Mix the balsamic vinegar, extra virgin olive oil, garlic, and spices together in a small bowl or mason jar.
Finally, add the balsamic vinaigrette to the kale and quinoa salad and toss.
Let the salad sit for 5 minutes before serving. The acid in the vinaigrette will tenderize the kale leaves just a bit.
Serve this salad as a delicious meal or side dish.
Buying prewashed, chopped kale is a great way to save time. Sometimes the bagged pieces have a bit more stem than I like. To make sure your salad tastes the best, pick out the pieces with really thick stems and use the massage method for tenderness.
You need to think ahead a bit to make sure you have time to cook and cool the quinoa. I often use leftovers for this salad.
Make the best of your leftover ingredients. You won’t use a whole container of grape tomatoes, a whole red onion, jar of olives, and container of feta.
Put these leftover ingredients to good use. Make extra quinoa and make this kale salad at the beginning and end of the week. You can also use up the excess by making this Traditional Greek Salad. Having a plan for excess ingredients is a great way to manage your budget and eliminate food waste.