Autumn Kale and Quinoa Salad with Chutney Dressing

Ever since I discovered cooked quinoa in the freezer section at Whole Foods, I’ve been adding to my salads to boost protein and nutrients. It’s a huge timesaver, and I love the texture it adds and how readily it soaks up flavorful salad dressings. This kale and quinoa salad is full of fall veggies – like crisp celery, bell pepper, and shredded carrots – as well as juicy grapes and roasted cashews, but what makes it really shine is the fruity, savory dressing made with mango chutney and curry powder. It would make anything taste good!

Feel free to swap out any of the veggies with whatever you have on hand or replace the grapes with diced apples, dried cherries, or cranberries. You’ll find that the salad is hearty as is, but to make it even more filling, you can add chickpeas to the mix. Finally, because kale is so hearty and won’t wilt like most greens, this is an excellent salad to make ahead or keep in the fridge for weekday lunches.

What You’ll Need: Autumn Kale & Quinoa Salad with Chutney Dressing

Step-by-Step Instructions

In a large mixing bowl, whisk the lemon juice, chutney, honey, garlic, curry powder, salt, and pepper. Gradually add the olive oil, whisking to emulsify.

Add the kale, quinoa, carrots, bell pepper, celery, grapes, and cilantro to the dressing.

Toss until the ingredients are evenly coated with the dressing.

Refrigerate for at least 15 minutes or until ready to serve (up to 1 day ahead). Right before serving, mix in the cashews.

Taste and adjust seasoning, if necessary, before serving.

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