Autumn Kale and Quinoa Salad with Chutney Dressing

Name: Autumn Kale and Quinoa Salad with Chutney Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4 porsi
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 👁️ 2 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.

Nutrition Facts (per serving)

Macronutrients

Calories54527% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 14.000

Per Serving Rp 3.500/serving

🏠 Save ~Rp 28.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
lemon juice	3.5 tablespoons	-	-
store-bought mango chutney	3 tablespoons	-	-
honey	1.5 tablespoons	-	-
garlic	1 clove	-	-
curry powder	1.75 teaspoons	Rp 8.000/100g	Rp 14.000
salt	0.75 teaspoon	-	-
freshly ground black pepper	0.5 teaspoon	-	-
extra-virgin olive oil	6 tablespoons	-	-
chopped kale	4 cups	-	-
cooked quinoa	2 cups	-	-
shredded carrots	1 cup	-	-
thinly sliced red bell pepper	1 cup	-	-
thinly sliced celery	1 cup	-	-
grapes	1 cup	-	-
chopped fresh cilantro	3 tablespoons	-	-
roasted salted cashews	0.667 cup	-	-