Lacinato Kale Superfood Salad Recipe

I’ve been messing around in the kitchen lately and stumbled on this Lacinato Kale salad that totally surprised me with how the crisp kale, quinoa, and tangy lemon garlic dressing mix with crunchy walnuts and sweet cranberries to make a bowl that’s both healthy and kinda addicting.

I love using fresh lacinato kale, quinoa, and cherry tomatoes in my Lacinato Kale Superfood Salad. The crunchy toasted walnuts and sweet dried cranberries give a real boost of nutrition and flavor.

I think its a perfect meal to power you through a busy day.

Ingredients

• Lacinato kale: Fiber rich, antioxidant-packed, adds a slightly bitter, robust flavor.
• Quinoa: High protein, gluten-free carbohydrate source; offers a subtle, nutty bite.
• Cherry tomatoes: Vitamin C boost with a sweet-tart burst that brightens the salad.
• Red bell pepper: Crisp, colorful crunch providing fresh, natural sweetness.
• Toasted walnuts: Healthy fats and protein boost, lending crunchy, earthy notes.
• Dried cranberries: A sweet-tart punch that enhances the salad with chewy bursts.
• Avocado: Creamy texture rich in healthy fats, adding smooth, buttery character.
• Extra virgin olive oil: Heart-healthy monounsaturated fats that emulsify dressing with smooth, balanced tang.
• Fresh lemon juice: A bright, tangy burst lifting the salad flavor with natural acidity.

Ingredient Quantities

• 1 bunch lacinato kale (about 8 cups roughly, stems removed and chopped)
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/3 cup toasted walnuts
• 1/4 cup dried cranberries
• 1 avocado, diced (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

How to Make this

1. First, wash the kale, remove the thick stems and chop it roughly until you have about 8 cups in a large bowl.

2. In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt and pepper.

3. Pour the dressing over the chopped kale and massage it in for about 2 minutes so the leaves start to soften.

4. Stir in the cooked quinoa, halved cherry tomatoes, diced red bell pepper, shredded carrots and thinly sliced red onion.

5. Next, add in the toasted walnuts and dried cranberries, making sure they distribute evenly.

6. If you are using avocado, carefully mix in the diced pieces so they don’t get too mushy.

7. Taste the salad and if needed, adjust the seasoning with a bit more salt, pepper or lemon juice.

8. Let the salad sit for 5-10 minutes to let the flavors meld together.

9. Give the salad one last gentle toss before serving.

10. Enjoy your Lacinato Kale Superfood Salad as a nutritious meal or as an impressive side dish!

Equipment Needed

1. Colander – For washing the kale before chopping it.
2. Large mixing bowl – To hold the chopped kale and later mix in all the salad ingredients.
3. Cutting board – For safely chopping the kale, red bell pepper, and other veggies.
4. Sharp knife – To roughly chop the kale and dice the other ingredients.
5. Small bowl – To mix together the extra virgin olive oil, lemon juice, garlic, salt, and pepper.
6. Whisk – To blend the dressing ingredients smoothly.
7. Measuring cups and spoons – To accurately portion out ingredients like quinoa, olive oil, lemon juice, and seasonings.
8. Salad tongs or a large spoon – For gently tossing the salad together.

FAQ

• Q: Can I swap the lacinato kale with another kind of kale?
  A: Yeah, you can use curly kale or any other type, but lacinato kale gives a better texture and taste in this salad.
• Q: Can I prep the quinoa and veggies a day ahead?
  A: Sure thing, prepping ahead works fine. Just make sure to keep the quinoa separate and fluff it up when you mix it all together later.
• Q: I dont have walnuts; what else can I use?
  A: No worries, you can substitute with pecans or almonds. Just toast them lightly to bring out their flavor.
• Q: How long does this salad keep before the kale gets soggy?
  A: It’s best to eat it within 1-2 days if stored in the fridge since the kale might get a bit mushy after that.
• Q: Can I add more tang to the dressing?
  A: Definitely, if you like it extra zesty you can mix in a splash more lemon juice or a little bit of mustard to spice it up.

Lacinato Kale Superfood Salad Recipe Substitutions and Variations

• Instead of lacinato kale, you can use baby spinach or even curly kale if its more what you have on hand
• If you dont have red bell pepper, yellow or orange bell peppers can easily take its place
• For toasted walnuts, try using pecans or slivered almonds instead, so you still get a nice crunch
• If dried cranberries are hard to come by, dried cherries or even raisins are a pretty good alternative
• Need a swap for quinoa? Brown rice or couscous work just as nicely in this salad

Pro Tips

1. Do really massage the kale with the dressing – this not only helps reduce its bitter taste, but also softens the leaves up so they’re easier to chew, trust me on this one.
2. Toast your walnuts just right – keep an eye on them cause they can burn quickly. A few minutes in a pan until they’re fragrant and lightly golden really makes a difference in flavor.
3. If you put in avocado, add it at the very end so it doesnt turn into mush, making sure you get all the creamy yumminess in every bite.
4. Let the salad sit for a few minutes after tossing – these extra 5 to 10 minutes lets all the flavors blend together much better, so don’t rush it!