If you are looking for a vibrant, nourishing dish that bursts with bright flavors and satisfying textures, this Kale and Quinoa Salad with Lemon, Herbs, and Feta Recipe is exactly what you need in your kitchen rotation. It’s a fantastic mix of hearty kale leaves, fluffy quinoa, zesty lemon, fresh herbs, crunchy almonds, and creamy feta that come together in perfect harmony. The salad manages to feel both light and filling, making it a go-to for lunch, a stunning side at dinner, or even a potluck crowd-pleaser. Every bite offers a refreshing tang, a nutty crunch, and a touch of salty creaminess that’ll have you coming back for more.
Ingredients You’ll Need
This recipe keeps things simple but thoughtfully balanced. Each ingredient plays a crucial role—kale brings that deep, earthy tone and a robust texture; quinoa adds a soft, nutty base; lemon juice and zest brighten everything up; fresh herbs layer in aromatic freshness; and feta provides that irresistible creamy-salty finish. Just a few pantry staples and fresh finds combine beautifully here.
- Kale leaves (8 cups, packed): The sturdy, slightly bitter green that forms the salad’s nutrient-packed backbone.
- Extra virgin olive oil (4 tbsp total): Used for both massaging the kale and dressing the salad, lending smoothness and richness.
- Salt and pepper (various amounts): Essential to season every layer and bring out the natural flavors.
- Quinoa (1 cup): Adds a lovely fluffy texture and makes the salad more satiating with protein and fiber.
- Water (2 cups): For cooking the quinoa perfectly fluffy.
- Large lemon (zest and 2½ tbsp juice): The bright star that adds zing and balances richness beautifully.
- Dijon mustard (1 tsp): Small but mighty ingredient to help emulsify the dressing and add a gentle tang.
- Garlic clove (minced): For a subtle kick that deepens the flavor complexity.
- Sugar (1 tsp, optional): Just a touch to round out the dressing’s acidity if desired.
- Dill leaves (¼ cup, roughly chopped): Provides a fresh, slightly sweet herbal note.
- Coriander/cilantro leaves (¼ cup, roughly chopped): Adds a punch of bright, citrusy green freshness.
- Red onion (1, quartered and finely sliced, optional): Offers a sweet sharpness and crunch for those who want a bit more texture.
- Chopped roasted almonds (⅓–½ cup): For a crunchy, nutty contrast that really elevates the salad.
- Crumbled feta (100 g / 3.5 oz): The creamy and salty element that beautifully rounds out the salad flavors.
How to Make Kale and Quinoa Salad with Lemon, Herbs, and Feta Recipe
Step 1: Prepare and Massage the Kale
First, wash your kale leaves thoroughly and remove the tough stems. Tear them into bite-sized pieces and place them in a large bowl. Drizzle with 1 tablespoon of extra virgin olive oil, sprinkle ¼ teaspoon each of salt and pepper, and then massage the kale for about 3 to 5 minutes. This step softens the leaves, making them less bitter and more pleasantly tender, setting the perfect base for your salad.
Step 2: Cook the Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork. Allow it to cool slightly before adding to your kale.
Step 3: Make the Lemon-Herb Dressing
In a small bowl, whisk together the lemon zest, 2½ tablespoons of lemon juice, 3 tablespoons of extra virgin olive oil, Dijon mustard, minced garlic, and sugar if using. Season with ½ teaspoon each of salt and pepper. This dressing is vibrant, tangy, and just sweet enough to brighten the entire salad dramatically.
Step 4: Assemble the Salad
Add the cooked quinoa to the massaged kale. Pour the lemon-herb dressing over the greens and quinoa, tossing gently until everything is evenly coated. Then, fold in the chopped dill, cilantro, sliced red onion if using, roasted almonds, and crumbled feta. The layers of texture and flavor in this step are what make the salad so irresistibly enjoyable.
How to Serve Kale and Quinoa Salad with Lemon, Herbs, and Feta Recipe
Garnishes
To elevate your salad further, sprinkle a few extra chopped almonds or a little more crumbled feta on top before serving. Fresh lemon zest or a light drizzle of olive oil can lend a polished finishing touch that delivers extra flavor and visual appeal.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light protein boost, or alongside roasted vegetables for a fully plant-based meal. It also works beautifully on its own as a hearty lunch or picnic option thanks to the balanced protein and fiber.
Creative Ways to Present
Try layering this salad in a clear glass bowl for a stunning presentation that shows off all the vibrant greens, herbs, yellow lemon accents, and white feta. Or serve it stuffed into pita pockets with a dollop of Greek yogurt for an easy, portable meal with a Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors actually marry more beautifully after sitting together for a few hours, but note the kale may soften further over time. Keep any extra dressing separate if you prefer crisper greens.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate texture of kale and fresh herbs. Quinoa itself freezes nicely, but combining it with the kale and dressing beforehand will cause sogginess upon thawing.
Reheating
Since this is a cold salad, it’s best served chilled or at room temperature. If you want to serve it warm, gently reheat the quinoa separately and toss with fresh kale and dressing just before serving.
FAQs
Can I use baby kale instead of regular kale?
Absolutely! Baby kale will be more tender and require less massaging, making for a softer texture that works delightfully in this salad.
What can I substitute if I don’t have feta?
You can use goat cheese for a creamy alternative, or even a firm crumbly cheese like cotija or halloumi for a different salty punch.
Is this salad suitable for meal prep?
Yes, it’s a fantastic make-ahead option. Keep the dressing separate until you’re ready to serve to maintain maximum freshness.
Can I add other nuts instead of almonds?
Definitely! Walnuts, pecans, or pistachios will all add a lovely crunch and nutty flavor to the salad.
How do I make this salad vegan?
Simply omit the feta cheese or use a dairy-free cheese alternative, and ensure your Dijon mustard is vegan-friendly.
Final Thoughts
This Kale and Quinoa Salad with Lemon, Herbs, and Feta Recipe is such a rewarding dish to have in your culinary arsenal. It’s fresh, nutritious, and packed with flavor, all while being incredibly straightforward to make. Whether you’re serving it as a light meal or a vibrant side, it promises something a little special every time. I truly can’t recommend giving this salad a try enough — it just might become your new favorite go-to!
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Kale and Quinoa Salad with Lemon, Herbs, and Feta Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 3 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and nutritious Kale and Quinoa Salad featuring tender kale leaves massaged with olive oil, fluffy quinoa, fresh herbs, zesty lemon dressing, crunchy roasted almonds, and creamy feta cheese. Perfect as a light main or a wholesome side dish, this salad combines bold flavors and textures for a satisfying healthy meal.
Ingredients
Salad Base
- 8 cups (packed) kale leaves
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup quinoa, any colour
- 2 cups water
Dressing
- Zest of 1 large lemon
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (or American mustard)
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
Add-ins & Garnishes
- 1/4 cup dill leaves, roughly chopped
- 1/4 cup coriander/cilantro leaves, roughly chopped
- 1 red onion, quartered and finely sliced (optional)
- 1/3 – 1/2 cup chopped roasted almonds
- 100 g (3.5 oz) crumbled feta cheese
Instructions
- Prepare the kale: Wash and dry the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place them in a large bowl and add 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Massage the kale with your hands for about 3-5 minutes until the leaves become tender and slightly wilted.
- Cook the quinoa: Rinse the quinoa under cold water using a fine-mesh sieve to remove its natural bitterness. In a medium pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. Allow to cool slightly.
- Make the dressing: In a small bowl, whisk together the lemon zest, lemon juice, 3 tablespoons extra virgin olive oil, Dijon mustard, minced garlic, optional sugar, salt, and pepper until well combined and emulsified.
- Assemble the salad: To the massaged kale, add the cooked quinoa, chopped dill, coriander leaves, finely sliced red onion if using, and roasted almonds. Pour the dressing over the salad and toss gently to combine everything evenly. Sprinkle the crumbled feta cheese on top as a finishing touch and serve immediately or chilled.
Notes
- Massaging the kale softens its texture and reduces bitterness, making it more enjoyable to eat raw.
- Rinsing quinoa removes the natural saponin coating, which can taste bitter if not washed off.
- You can use any color quinoa (white, red, black) depending on preference or availability.
- Roasted almonds add a satisfying crunch; substitute with other nuts like walnuts or pecans if preferred.
- For a vegan version, omit feta or substitute with a vegan cheese alternative.
