If you’ve been searching for a salad that hits every note—fresh, hearty, tangy, and a little bit crunchy—you’ve just found it. This Mediterranean Kale and Quinoa Salad Recipe brings together nutrient-packed kale and fluffy quinoa with vibrant Mediterranean flavors that will brighten up any meal. It’s like having the taste of a sun-soaked Greek kitchen right in your own bowl. Whether you’re making it for a quick lunch or a delightful dinner side, it’s both satisfying and refreshing, making it a guaranteed crowd-pleaser.
Ingredients You’ll Need
This Mediterranean Kale and Quinoa Salad Recipe keeps things beautifully simple but requires just the right balance of ingredients. Each one plays a crucial role—from the hearty texture of kale and quinoa, to the juicy pop of cherry tomatoes, and the zesty punch of lemon vinaigrette. Let’s take a look at what makes this salad so special.
- Curly green kale (4 cups, shredded): Provides a robust, slightly bitter base that stands up well to the bold flavors.
- Salt and freshly cracked pepper (¼ teaspoon each): Essential seasoning that ties all ingredients together.
- Cooked, shredded chicken (1 ½ cups): Adds the perfect protein boost for a filling, balanced salad.
- Cooked quinoa (½ cup): Offers a light, fluffy texture and nutty flavor that pairs wonderfully with kale.
- Cherry tomatoes (1 cup, halved): Contribute a juicy sweetness and vibrant color.
- Diced roasted red peppers (½ cup): Bring smoky, slightly sweet notes to the mix.
- Thinly sliced cucumber (½ cup): Adds a crisp, cooling element.
- Chopped Kalamata olives (⅓ cup): Impart a briny, salty kick that’s classic Mediterranean.
- Sliced almonds (¼ cup): Introduce a crunchy texture and mild nuttiness.
- Crumbled feta cheese (¼ cup): Creamy and tangy, it complements all the fresh veggies beautifully.
- Diced shallot (2 tablespoons): Offers a subtle, sweet onion flavor without overpowering.
- Lemon wedges: For an extra spritz of fresh acidity right before serving.
How to Make Mediterranean Kale and Quinoa Salad Recipe
Step 1: Cook the Quinoa
Start with perfectly cooked quinoa, which only takes about 15 minutes. Rinse it under cold water, then cook according to the package instructions so it’s fluffy yet firm. Quinoa is key for that hearty texture that balances the kale perfectly.
Step 2: Prepare the Kale
Place shredded kale in a bowl and massage it gently with a teaspoon of olive oil. This softens the leaves, making them less bitter and easier to digest, while giving the salad that rich green base color. Let it sit for 10 minutes to soak in the flavors.
Step 3: Season and Toss the Kale
After massaging, sprinkle the kale with salt and pepper, then toss to combine. This step enhances the natural kale flavor and helps the seasoning permeate through every leaf.
Step 4: Assemble the Salad
Add your shredded chicken and cooked quinoa to the kale bowl. Toss gently to combine the protein and grain with the greens, creating a lovely mix of textures. Then fold in the cherry tomatoes, roasted red peppers, cucumber slices, Kalamata olives, sliced almonds, crumbled feta, and diced shallot. This layering brings bursts of color, crunch, and Mediterranean flavor.
Step 5: Drizzle with Lemon Vinaigrette
Prepare the lemon vinaigrette by whisking together red wine vinegar, fresh lemon juice, honey, minced garlic, dill, oregano, salt, and pepper. While whisking, slowly stream in the extra virgin olive oil until the dressing thickens slightly. Drizzle over the salad and toss just enough to coat everything evenly. Serve the salad with a lemon wedge on the side for an extra zesty finish.
How to Serve Mediterranean Kale and Quinoa Salad Recipe
Garnishes
To elevate the Mediterranean Kale and Quinoa Salad Recipe, consider garnishing it with extra crumbled feta or a sprinkle of freshly chopped fresh herbs like parsley or dill. A few shaved almonds on top also add a delightful crunch that makes each bite feel special.
Side Dishes
This salad works beautifully alongside grilled fish or roasted chicken for a wholesome meal. It also pairs wonderfully with warm pita bread or a comforting bowl of lentil soup, turning your plate into a Mediterranean feast.
Creative Ways to Present
For a fun twist, serve this salad in individual mason jars layered with the kale, quinoa, veggies, and dressing at the bottom to avoid sogginess. Alternatively, pile it on a rustic wooden board for a casual family-style serving that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
This Mediterranean Kale and Quinoa Salad Recipe keeps well in an airtight container in the fridge for up to three days. To keep the kale crisp, store the dressing separately and toss just before eating.
Freezing
Because of the fresh veggies and olive oil-based dressing, this salad is not ideal for freezing. Quinoa and chicken freeze well, but the kale and fresh ingredients will lose their texture and freshness upon thawing.
Reheating
For a warm twist, you can reheat just the quinoa and chicken before mixing them with the fresh kale and vegetables. Otherwise, enjoy the salad cold as intended for the best flavor and texture.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply leave out the shredded chicken and boost plant-based protein by adding chickpeas or extra almonds. The quinoa and kale make it hearty enough on their own.
Is it okay to use kale other than curly green kale?
Definitely! You can substitute with Tuscan kale or Lacinato kale if you prefer a slightly sweeter and more tender leaf. Just be sure to massage it well to soften the texture.
How long does the lemon vinaigrette last?
The lemon vinaigrette can be stored in a sealed container in the refrigerator for up to a week. It may thicken or separate, so just give it a good whisk before using again.
Can I prepare the salad ahead of time?
You can prep the ingredients ahead but it’s best to assemble and dress the salad shortly before serving to keep everything fresh and crisp.
What can I substitute if I don’t have Kalamata olives?
Black olives or green olives with pimentos make a tasty substitute, though Kalamata olives give a unique briny depth that is hard to replicate exactly.
Final Thoughts
This Mediterranean Kale and Quinoa Salad Recipe has quickly become one of my absolute favorites for throwing together a vibrant, nourishing meal that tastes like a trip to the Mediterranean. It’s easy, packed with flavor, and endlessly versatile, making it a go-to whenever you want something fresh yet satisfying. You truly can’t go wrong with this salad, so I hope you give it a try and fall in love just like I did!
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Mediterranean Kale and Quinoa Salad Recipe
This Mediterranean kale and quinoa salad is a refreshing and nutritious dish inspired by Panera Bread’s Modern Greek Salad with Chicken. Combining hearty kale, tender shredded chicken, protein-rich quinoa, and vibrant Mediterranean flavors, this salad is both satisfying and easy to prepare, perfect for a healthy lunch or light dinner.
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
Salad
- 4 cups curly green kale, shredded with a knife
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 ½ cups cooked, shredded chicken
- ½ cup cooked quinoa (preferably tricolor)
- 1 cup cherry tomatoes, halved
- ½ cup diced roasted red peppers
- ½ cup thinly sliced cucumber
- ⅓ cup chopped Kalamata olives
- ¼ cup sliced almonds
- ¼ cup crumbled feta cheese
- 2 tablespoons diced shallot
- Lemon wedges, for spritzing
Lemon Vinaigrette
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice
- 1 ½ tablespoons honey
- 2 garlic cloves, finely minced or pressed
- ½ teaspoon dill weed
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Cook Quinoa: If not already cooked, prepare the quinoa according to package directions, which usually takes about 15 minutes. Set aside to cool.
- Massage Kale: Place the shredded kale in a bowl and drizzle with 1 teaspoon of olive oil. Massage the leaves gently with your hands for about 1 minute to soften them. Let the kale rest for 10 minutes to enhance its texture.
- Season Kale: After resting, sprinkle the kale with ¼ teaspoon salt and ¼ teaspoon freshly cracked pepper. Toss well to combine and evenly season the leaves.
- Assemble Salad Base: Add the shredded chicken and cooked quinoa to the kale. Toss thoroughly to distribute protein and grains throughout the salad evenly.
- Add Vegetables and Extras: Incorporate the halved cherry tomatoes, diced roasted red peppers, sliced cucumber, chopped Kalamata olives, sliced almonds, crumbled feta cheese, and diced shallot into the bowl. Toss gently to combine.
- Prepare Lemon Vinaigrette: In a separate bowl, whisk together red wine vinegar, lemon juice, honey, minced garlic, dill weed, oregano, salt, and pepper. While whisking continuously, slowly stream in the extra virgin olive oil until the dressing is emulsified.
- Dress the Salad: Drizzle some of the prepared lemon vinaigrette over the salad and toss gently to coat all ingredients. Serve with additional dressing on the side and lemon wedges for spritzing.
Notes
- You can prepare the lemon vinaigrette up to a week in advance and store it in a sealed container in the refrigerator.
- Massaging kale softens its texture and makes it more palatable.
- Feel free to substitute the chicken with chickpeas for a vegetarian version.
- Use tricolor quinoa for added visual appeal and nutrition.
- Adjust the amount of feta cheese and olives according to taste preferences.
- Serve with freshly squeezed lemon wedges to brighten up the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
