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Quinoa and Kale Salad w/ Red Grapes, Walnuts and Lemon Honey Dressing is the perfect make-ahead salad. It tastes as good on day 3 as when you first made it.



Total time

0 minutes


Dinner, Lunch


  • salad
  • 1 bunch kale ( stems removed and thinly sliced)
  • 1 tablespoons olive oil
  • salt and freshly ground black pepper
  • 4 cups cooked quinoa (approximately)
  • 1 bunch red grapes ( (about 1/2 pound) halved)
  • ½ small red onion (finely chopped)
  • ½ cup walnuts (coarsely chopped (toasted if desired) plus a few more to sprinkle over salad )
  • dressing
  • ½ cup fresh lemon juice
  • ⅓ cup extra-virgin olive oil
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon honey (or to taste)
  • 2 cloves garlic (minced)
  • salt and freshly ground black pepper (to taste)


  1. SALAD:  Combine kale, olive oil and salt and black pepper to taste in a large bowl.  Gently massage the kale to soften and wilt it slightly.
  2. Add quinoa, grapes, onion and walnuts and toss to combine.
  3. DRESSING:  Whisk together dressing ingredients in a small bowl.  Pour over salad and mix well.
  4. TO SERVE:  Place in a serving bowl and sprinkle with additional coarsely chopped walnuts.
  5. View the recipe instructions at From a Chef's Kitchen

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