Kale Quinoa Salad with Honey Mustard Dressing
August 9, 2024Enjoy this delicious Kale Quinoa Salad drizzled with honey mustard dressing. A nutritious, quick dish that is super satisfying. Great for meal prepping or for dinner.
Ingredients
Salad Ingredients
- 4 cups, packed kale, chopped into bite sized pieces (4 oz)
- 1 tsp salt
- 3 cups cooked quinoa, room temperature*
- 1 15 oz can kidney beans, drained (1 ½ cups)
- ½ cup walnut pieces
- 1 sweet potato, cut into ½" cubes (~1 cup)
- 1 TBS olive oil
- ½ cup parsley, minced (optional)
Honey Mustard Dressing
- 2 TBS honey (35 g)
- 2 TBS mustard (35 g)
- 5 TBS olive oil (35 g)
- 2 TBS lemon juice (OR white wine vinegar)
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
Instructions
Make the dressing
- In a jar, add the honey, mustard, oil, and lemon juice. Next add the salt, pepper, and onion powder. Place the lid on the top of the jar, and shake until well combined and emulsified. Set the dressing aside.2 TBS honey, 2 TBS mustard, 5 TBS olive oil, 2 TBS lemon juice, ¼ tsp salt, ¼ tsp pepper, ¼ tsp onion powder
Prep the salad components
- Cook the sweet potato: Heat a large non stick skillet over medium low heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. Pour in the cubed sweet potato and spread into an even layer. Pour in a ¼ cup of water, then cover. Let the potatoes steam for 3-5 minutes. Then, remove the cover and let the remaining liquid cook off. Once the water has cooked off, gently loosen the potatoes from the skillet and sauté until crispy and golden. Add more oil during cooking if needed. Once the sweet potatoes are cooked, remove the skillet from the heat.1 sweet potato, cut into ½" cubes, 1 TBS olive oil
- Soften the kale: Put the kale in a large bowl. Add a teaspoon of salt to the kale. Using your hands, massage the salt into the kale for about 1 minute until it's wilted.4 cups, packed kale, chopped into bite sized pieces, 1 tsp salt
- To the bowl of kale, add the quinoa, kidney beans, walnuts, sweet potato, and parsley. Pour the prepared honey mustard dressing over everything. Gently toss to coat. Enoy!3 cups cooked quinoa, room temperature*, 1 15 oz can kidney beans, drained, ½ cup walnut pieces, ½ cup parsley, minced
Notes
- How to cook quinoa: Add a cup of quinoa and 1 ¾ cups of water to a medium saucepan over medium high heat. Bring the water to a boil, then lower to a simmer and cover. Let the quinoa cook for 15 minutes. After 15 minutes (and all the water has been absorbed), keep the quinoa covered and turn off the heat. Let the quinoa sit covered for 5 more minutes. After 5 minutes, remove the lid and fluff with a fork.
- How to quickly cool down quinoa: Pour the freshly cooked quinoa onto a rimmed baking sheet and spread into an even layer. If possible, place it in the fridge for about 10 minutes. If you don't have space in your fridge, just leave the tray of quinoa on the counter to cool.