Description

This fresh and vibrant salad is packed with nutrients and flavor. With tender kale, juicy blueberries, fluffy quinoa, and a tangy lemon vinaigrette, it’s a perfect light lunch or a colorful side dish. Great for meal prep and easy to customize!

Ingredients

1 bunch kale, stems removed and leaves chopped
1 cup cooked quinoa (about 1/2 cup dry)
1 cup fresh blueberries
1/2 cup crumbled feta cheese
1/4 cup chopped almonds or walnuts
1/4 cup red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
Salt and pepper, to taste

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Instructions

Cook the quinoa according to package instructions. Let it cool completely.
In a large bowl, add chopped kale and a pinch of salt. Massage the kale with your hands for 1–2 minutes until it softens.
Add the cooled quinoa, blueberries, feta, nuts, and red onion to the kale.
In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Chill for 10–15 minutes before serving, or serve immediately.

Notes

You can swap feta for goat cheese or leave it out for a vegan option.
Add grilled chicken or chickpeas for extra protein.
This salad holds up well in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 290
Sugar: 2g
Sodium: 240mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 9g
Cholesterol: 15mg