Autumn Kale and Quinoa Salad with Chutney Dressing

Name: Autumn Kale and Quinoa Salad with Chutney Dressing
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3½ tablespoons lemon juice, (from 1 to 2 lemons); 3 tablespoons store-bought mango chutney; 1½ tablespoons honey; 1 clove garlic, (minced); 1¾ teaspoons curry powder; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 4 cups chopped kale, (thick stems/ribs removed); 2 cups cooked quinoa ((I buy it frozen; see note)); 1 cup shredded carrots, (from 2 to 3 carrots); 1 cup thinly sliced red bell pepper, (from 1 pepper); 1 cup thinly sliced celery, (from 1 to 2 celery stalks); 1 cup grapes, (halved); 3 tablespoons chopped fresh cilantro ((optional)); ⅔ cup roasted salted cashews

This hearty kale and quinoa salad is filled with crisp veggies, juicy grapes, and cashews, but the chutney dressing is what makes it shine.

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 27 views

👨‍🍳 Start Cooking

Autumn Kale and Quinoa Salad with Chutney Dressing

Foto: Once Upon a Chef

Ingredients

4 servings

3½ tablespoons lemon juice, (from 1 to 2 lemons)
3 tablespoons store-bought mango chutney
1½ tablespoons honey
1 clove garlic, (minced)
1¾ teaspoons curry powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
4 cups chopped kale, (thick stems/ribs removed)
2 cups cooked quinoa ((I buy it frozen; see note))
1 cup shredded carrots, (from 2 to 3 carrots)
1 cup thinly sliced red bell pepper, (from 1 pepper)
1 cup thinly sliced celery, (from 1 to 2 celery stalks)
1 cup grapes, (halved)
3 tablespoons chopped fresh cilantro ((optional))
⅔ cup roasted salted cashews

Steps

For the Dressing: 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.
For the Salad: Add the kale, quinoa, carrots, bell pepper, celery, grapes, and cilantro (if using) 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.