You’re Going to Love This Simple Kale Salad
When it comes to this recipe, think: crunchy, crisp, bright, and a little acidic from the simple citrus dressing. This Five Color Kale Ribbon Salad is the ultimate side dish — it pairs well with so many different mains, plus its easy to make, it keeps very well in the fridge, and it is super nutritious!
For those who don’t like kale, this salad might be your gateway. Truthfully, kale is actually an ideal green for some bulkier salads because its rigid, fibrous leaves hold up so well to dressings, acid, grains, juice, and fats. In this healthy and simple salad, you will find that the kale softens in the citrus dressing and beneath the weight of the quinoa and cherries, but it maintains a little crunch and holds its shape even after a few days in the fridge. That alone makes this a great salad for a party, because you can make it ahead of time, or for meal prep, because it will stay fresh in the fridge for several days.
Five Color Kale Ribbon Salad Ingredients
The key ingredients that make this so delicious are also what makes this recipe so deeply nutritious. On top of the kale, you will layer sliced cherries, red onion, radishes, quinoa, tomatoes, and top it off with a bright citrus dressing and some walnuts and pumpkin seeds for crunch. But the good news is that all those wonderful ingredients are also nutrition powerhouses!
Kale is rich in insoluble fiber, plus vitamins A, K, and C plus minerals like manganese.
Cherries contain powerful antioxidants and phytochemicals that have been found to have anti-inflammatory effects.
Quinoa is a high-fiber starch that offers more protein and a complete amino acid profile, as opposed to its rice and wheat counterparts.
Tomatoes are packed with lycopene, a carotenoid shown to improve heart health and reduce risk for certain cancers, as well as Vitamin C, fiber, and potassium.
Overall, this favorite Five Color Kale Ribbon Salad is an easy, healthy recipe that can be made year-round as a side or main dish. It’s also dairy-free, gluten-free, and sugar-free. I love to serve it with fish, roasted or grilled chicken, or as a base for a great seared steak–like a NY strip! I hope you love this, too!
Five Color Kale Ribbon Salad
Ingredients
- 5-7 cups kale, de-stemmed and sliced into ribbons
- 1 cup heirloom tomatoes, diced
- 1/2 cup radish, thinly sliced
- 1/2 cup sweet or red onion, minced
- 1 cup cherries, pitted and diced
- 2 cups quinoa, cooked and cooled
- 1/4 cup pumpkin seeds
- 1/2 cup walnuts, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 4 tbsp olive oil
- salt
- pepper
Instructions
- In a large bowl, combine the kale, tomato, radish, onion, cherries, quinoa, pumpkin seeds, and walnuts. Stir to combine.
- In a small bowl, combine the lemon juice, orange juice, olive oil, a pinch of salt, and cracks of fresh pepper (to desired taste).
- To the salad mixture, drizzle the dressing over the top and stir to combine. Garnish with microgreens, more nuts, and any herbs that you like.
- Serve immediately and Enjoy!