Best 4 Thanksgiving Kale Salad Kale Quinoa Recipes

Thanksgiving is a time for family, friends, and delicious food. And what better way to celebrate than with a healthy and flavorful kale salad with quinoa? Kale, a leafy green vegetable, is packed with nutrients and antioxidants, while quinoa is a protein-rich grain that is a great source of fiber. Together, they make a delicious and nutritious combination that is perfect for a Thanksgiving feast. In this article, we will explore some of the best recipes for Thanksgiving kale salad with quinoa, providing you with a variety of options to choose from. Whether you prefer a classic kale salad with a tangy dressing, or a more unique salad with roasted vegetables or dried fruit, we have got you covered. So, get ready to impress your guests with a delicious and healthy Thanksgiving kale salad with quinoa!

Let's cook with our recipes!

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

KALE SALAD WITH QUINOA

Kale Salad with Quinoa image

Super kale salad with quinoa, blueberries, and grapes.

Provided by Jordan A

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups water
¾ cup quinoa
1 (10 ounce) package kale, chopped
1 bunch grapes, halved
2 (6 ounce) containers fresh blueberries
1 red bell pepper, diced
8 strawberries, halved
1 lemon, zested and juiced
¼ cup extra-virgin olive oil
¼ cup apple cider vinegar

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool completely, 20 to 30 minutes.
Mix cooled quinoa and kale together in a large bowl. Add grapes, blueberries, and red bell pepper.
Puree strawberries in a blender until smooth. Add lemon zest and juice; blend again. Add oil and vinegar; blend until all flavors are combined. Add dressing to the salad. Serve cold.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.2 g, Fat 11.8 g, Fiber 6.3 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 27.3 mg, Sugar 20.4 g

THANKSGIVING KALE SALAD (KALE & QUINOA)

Thanksgiving Kale Salad (Kale & Quinoa) image

Good anytime, the cranberries and pumpkin seeds in this dish will brighten up your Thanksgiving table. The sterols and zinc in the pumpkin seeds help your immune system for the cold winter ahead. The earthy sweetness of the kale is set off nicely by the nutty flavour of the quinoa. Use both red and white quinoa for a nice colour variation. Source: Chatelaine

Provided by Katzen

Categories Grains

Time 32m

Yield 9 cups, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup quinoa
2 1/2 cups water, divided
8 cups kale, stems removed, cut into ribbons
1/2 cup pumpkin seeds
1/2 cup dried cranberries, juice-sweetened preferred
1/4 cup pumpkin seed butter or 1/4 cup almond butter
1/4 cup apple cider or 1/4 cup apple juice
1/2 fresh lemon, juice of
1/2 teaspoon salt (reduce if preferred)

Steps:

Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.
Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.
Mix all dressing ingredients together in a bowl and add to pot.
Combine well. Serve warm immediately or chill and serve.

KALE AND QUINOA SALAD WITH PLUMS AND HERBS

Kale and Quinoa Salad With Plums and Herbs image

I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1/2 cup quinoa
Salt to taste
3 cups stemmed, slivered kale
1 serrano or Thai chiles, minced (optional)
1 to 2 ripe but firm plums or pluots, cut in thin slices
1/2 cup basil leaves, chopped, torn or cut in slivers
2 to 4 tablespoons chopped chives
1 tablespoon chopped cilantro (optional)
2 tablespoons seasoned rice vinegar
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 garlic clove, minced or puréed
3 tablespoons sunflower or grapeseed oil

Steps:

Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams

Tips:

Choose the right kale: Look for dark, leafy kale with no signs of wilting or yellowing. Lacinato kale (also known as dinosaur kale or Tuscan kale) is a good choice for this salad because it has a slightly sweeter flavor than other types of kale.
Massage the kale: This helps to break down the tough fibers in the kale and make it more tender. Simply place the kale in a large bowl and massage it with your hands for a few minutes.
Use a variety of toppings: This will add flavor and texture to your salad. Some good options include roasted butternut squash, dried cranberries, toasted walnuts, and crumbled goat cheese.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to 3 days.

Conclusion:

This Thanksgiving kale salad is a delicious and healthy way to start your holiday meal. It's packed with nutrients and antioxidants, and the dressing is light and flavorful. With its vibrant colors and textures, this salad is sure to be a hit with your guests.