Autumn Kale and Quinoa Salad with Chutney Dressing
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This hearty kale and quinoa salad is filled with crisp veggies, juicy grapes, and cashews, but the chutney dressing is what makes it shine.
This kale and quinoa salad is one of my fall favorites. It’s packed with crisp veggies, grapes, and crunchy roasted cashews, but what really makes it shine is the dressing made with mango chutney and curry powder. It would make literally anything taste good! If you’re in the mood to mix things up, you can easily swap the grapes for diced apples or toss in some dried cherries or cranberries. To make it a bit heartier, consider adding chickpeas. And the best part? Thanks to kale’s sturdiness, this salad is great for making ahead and keeping in the fridge for weekday lunches. Finally, a time-saving tip: you can find cooked quinoa in the freezer aisle of most supermarkets. It’s great to have on hand for tossing into salads for a boost of protein and nutrients.
What You’ll Need: Autumn Kale & Quinoa Salad with Chutney Dressing
To cut down on prep time, you can buy the kale, quinoa, and carrots already prepared. However, note that the kale that comes washed and prepped in a bag still needs to be chopped into smaller pieces, and some thick stems need to be removed.
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.
You may also like
- Quinoa Pilaf with Chickpeas, Currants & Almonds
- Kale, Apple, and Pancetta Salad
- Quinoa Pilaf with Shiitake Mushrooms, Carrots, and Pecans
- Kale and Brussels Sprouts Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Autumn Kale and Quinoa Salad with Chutney Dressing
This hearty kale and quinoa salad is filled with crisp veggies, juicy grapes, and cashews, but the chutney dressing is what makes it shine.
Ingredients
For the Dressing
- 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
For the Salad
- 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
Instructions
- 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.
- Note: If you are cooking the quinoa, you'll need about ⅔ cup raw quinoa. Rinse and cook the quinoa according to package directions.
Nutrition Information
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- Per serving (4 servings)
- Calories: 545
- Fat: 33 g
- Saturated fat: 5 g
- Carbohydrates: 58 g
- Sugar: 27 g
- Fiber: 7 g
- Protein: 10 g
- Sodium: 505 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This salad is simply incredible! So very flavorful! I had to make my own mango chutney for the first time since my friend is a new diabetic (type 1) and needed to control the sugar levels in this salad.. I used baby kale the first time, but I plan to make this as a side dish for Thanksgiving lunch and will buy dino kale. Can I make this the night before without losing volume the next day?
So glad you like it! Yes, you can make this the night before without losing any volume. Just add the cashews right before serving so they don’t get soggy.
Hi Jenn, thanks so much! the salad was such a HIT at the party!! Everyone loved it and asked about it, saying it tasted like nothing they’ve ever had before! We live in Alabama, so you can be proud of your influence in the South! You are a goddess and we are not worthy. hehee
LOL — you’re so sweet! Glad it came out well 😊
Wow wow wow! Yes, there’s a lot of prep here, but the results are worth it (per my Greenhouse Society, who enjoyed this at their potluck). My kale wasn’t ready yet, and I discovered that a standard grocery bundle of kale was about 8 cups, so I made a double recipe, using homegrown garlic, bell peppers, and celery. Good thing I made the double recipe, as all I took home is the amount that didn’t fill my largest serving bowl and remained in my carrier.
Enjoying for breakfast today– another solid 5 star recipe from Jenn!
Your recipes are always fabulous and reliable. This one is over-the-top. You’re right, the mango chutney dressing makes it! Trader Joe’s has their own version of mango chutney and our larger chain store has a national brand. Using pre-chopped kale and shredded carrots saved a ton of time. I did cook my own quinoa since it only takes 15 minutes and I can chop while it cooks.
I took the salad to two different events with vegans, vegetarians and omnivores. Everyone loved it. Plus it’s so healthy.
My first experience with Quinoa and immediately our new favorite salad! We love the light curry taste and how all the ingredients come together so well!
Sensational! The dressing is easy to make (no food processor) and full of flavor.
Delicious! Daughter’s boyfriend said it was the best salad he’s ever had! Mango chutney was a little hard to find but for Ontarians I found it at Metro. Kept well and we enjoyed it the next day for lunch. Have tons of kale in my garden so I’m excited to try some of your other recipes posted.
What a surprise this salad is! I was skeptical when I was prepping it, but once done, I took a bite and found it to be delightful! My only negative thought is that it did take a while to prepare. Nevertheless, I will make it again. Thank you for sharing!
Hi Jenn, I have bought all the ingredients for the Autumn Kale salad except the chutney and have not been able to find any chutney in the 6 major grocery stores I have gone to. Can you suggest an alternative ingredient or an alternate dressing?
Hi Sally, That’s frustrating you tried so many stores and couldn’t find the chutney! You can use apricot preserves as a substitute. Hope you enjoy the salad!
Thanks Jenn. I rely on your recipes to get me through the week and every one of them has been loved by our family.
I cannot find a lot of ingredients locally and order off Amazon. It’s here the next day.
I make this all the time. It is sooo good. This time the flavor was off a bit – not as good. The only thing different was that I bought a new bottle of curry powder (Nature’s Promise Organic.) I thought curry powder was just a single spice, but reading on the bottle, it’s a combination of spices. For the life of me I can’t remember what brand I had before. Would you mind sharing what brand you use?? I need my old salad back!!
Hi Angie, I usually just use McCormick organic curry powder (in the glass jar). Hope that helps!
Oh my goodness this was DELICIOUS. I’ve pretty much made all the salads from your site and this is definitely one of my favorites. I love that it keeps well too. The kale holds up to the dressing so leftovers can be eaten and enjoyed for another day or two. My kids ate all the grapes on hand so I ended up using honeycrisp apples diced small instead. Still delicious! Will make again soon.
We have a cashew allergy in the house – which nut would you suggest to substitute it with for this recipe? Thanks so much. We are a HUGE fan of your recipes.
So glad you like the recipes! You really can use any nut that you like in place of the cashews. Walnuts, almonds, or pecans would all be delicious!
Absolutely yummy! hearty enough that is coudl be used as a meal. But was a perfect side for dinner party served with cornish game hens. It was perfect and guests asked for recipe.
Delish! Used maple syrup instead of the honey to accommodate my vegan friend. Used homemade Apple Chutney (sweet/spicy) because it was already in my frig, and the finished product was fantastic. Easy and quick to make. This will definitely become a new “go-to” recipe. Can make ahead and/or would be a good potluck choice. Yum!
Wonderful assortment of flavors! Very different from the “usual salad” and a big hit. Will make this often!
SUCH A FANTASTIC SALAD!!! BURSTING WITH FRESH FLAVORS AND OH SO COLORFUL. Definitely give it a try. It is a keeper!
Absolutely fantastic! I used lacinato kale and skipped the celery and coriander. It was perfect, that dressing is out of this world! Thank you for this recipe and all your others 😊
Could I use salted nuts or pepitas instead of cashews. Also don’t have grapes and am considering clementines or apples. Thoughts?
Hi Mary, Yes, any nut or the pepitas will work here. And I’d go with diced apples. Hope you enjoy!
Great recipe and I plan to serve it at our family Thanksgiving dinner. I also like another of your quinoa dishes and was wondering if I could substitute couscous, Israeli couscous, or a grain like bulgur for the quinoa in this recipe to have some variety?
Sure, you can definitely swap it out with other grains (and glad you like it)!
This is favourite of the family especially at this time of the year. It was made at Christmas and I got rave reviews.
I love your recipes and comments . Everything that I have tried has been great.
This recipe is delicious(my 15 year old liked it) and easy. Easy to make your own quinoa and freeze the extra for the next salad. I see comments about not liking kale or not being able to chew kale. Being a vegetarian/vegan I have learned a few things about kale to optimize and enjoy it. Fresh from the supermarket is best. Don’t let it sit in the fridge for a few days and then make the recipe. I will develop a bitter taste. Also chop kale into tiny shreds. It is easy and you can find how to do this on the internet. The kale is the healthiest of the spinach and mixed greens mentioned as substitutes and kale adds backbone to the dish. I’d imagine that the other greens would stick together and the volume of the salad would be less.
Would Spinach work in this recipe?
I think it would, but probably won’t last quite as long in the fridge as it’s not quite as sturdy as kale.
It was so good nothing left to put in the fridge LOL.
I will make it with Kale next time.
Thanks for all the great recipes!
Glad to hear it — thanks for reporting back! 🙂
Whoa, this is amazing! Ur such a good chef. Thank you so much for sharing ur talents with us!
We loved this — I’m unable to chew kale, so used a baby super greens mix. There’s a bit of prep work, but the payoff is worth it!
Not a big fan of kale, but, the recipe looked so healthy with all the vegs, so I gave it a try. It is SO good! Made it several times in recent months. Just made it again as I’d made your Cranberry chutney for Christmas and needed to use it up. Substituted it for the mango chutney. Yum!
Hi Jenn
Quick question, do i measure the Kale by chopping and putting in a 1 cup measuring cup or weigh it by how many grams equals 1 cup?
Thanks so much
Hi Melissa, I usually buy already chopped kale and put it into a measuring cup without packing it too tightly. That said, if you have a kitchen scale, that’s a great way to get a really accurate measurement. You’ll need a total of 170 g. (I just realized that this recipe doesn’t have conversions to metric; I’ll have to add them.) Hope you enjoy the salad!
I made this for my family and then my book club and it was such a huge hit! I omitted the quinoa to serve as a side. Soooo delicious – and my husband does not like fruit or nuts in his salads and he gobbled it up. It is also great for leftovers because the kale is so hearty!
Thank you for providing such a lovely way to use kale and quinoa. My family completely enjoyed this salad.
I just made this and it came out great! Super flavorful and healthy. My daughter even liked it and she keeps telling me she doesn’t like quinoa. I doubled it so I could share it with my friends.
This was sooo good! I loved the hint of curry in the tangy sweet dressing. I used apples in place of grapes and it turned out great. My store bought mango chutney was pretty sweet so I only added a little bit of honey. I think this will be my go to lunch because it’s so easy and can be made ahead. Maybe I will add some chickpeas next time to make it more of a meal 🙂
Thank you again for another wonderful recipe!
I inadvertently used farro rather than quinoa; the flavors were amazing (as are the flavors in all your recipes I’ve tried … which are a lot!). This is absolutely a keeper. It’s like eating a salad at a ‘hip’ restaurant, but without breaking the bank. Great with grilled chicken or shrimp on top. Thank you, Jen for another terrific recipe.
This salad is another “keeper” from the vault of my favorite blogger! I’m a big fan of Indian food so you had me at mango chutney and curry! Every crunch brings out a different flavor. And it has staying power because kale is so sturdy so it’s a meal that keeps on giving. And being a vegetarian, I’m getting my protein via the quinoa. A win!
And congrats on the new cookbook. Lots of faves in it but some great new ones to make.
Hi Kitty,
I too love all the recipes I have tried from Jenn. I will try this one today. Since you said you love Indian I wanted to share my favorite Indian chef’s website: myheartbeets.com
Her recipes are delicious and I highly recommend making her onion masala and freezing it because it goes into many of her recipes and will cut the time making those dishes.
Hi Lisa,
Thanks for the recommendation. I’ve already bookmarked the website and will make sure to try the onion masala.
Kitty
I made this salad for our Canadian Thanksgiving yesterday and it was a great hit. Loved the various items for the salad and the dressing made it come together.
We just celebrated our Canadian Thanksgiving and this was a hit! I made the dressing w/o the honey and found it was perfect without
Hi Jenn
How long will this salad keep in the fridge?
Can’t wait to try it
I think it’s best for the first day or two, but it will last a few days longer in the fridge. Hope you enjoy it!
Just wow!!! What an incredible blend of flavors and textures in this salad. It all works so well together. We all keep going back for one more bite. Thanks for the outstanding recipe
This salad is gorgeous! Although there is a fair amount of slicing, this salad is worth it: absolutely delicious. I received rave reviews from 7 guests, first time around. I shall be making this salad again and again.
I made this to last for a couple days’ worth of working-at-home lunches and it’s SO delicious! Forgot to grab a red bell pepper at the store, but didn’t miss it. The combo of the curry/chutney flavor with the sweet/juicy grapes and crunch of the quinoa and nuts couldn’t be better. Thanks, Jen, for another winner! (It was a double Once Upon a Chef day yesterday – this for lunch and your Thai Red Curry Chicken for dinner.)
I have read all the reviews and questions related to this recipe. You have recommended using romaine or mixed greens in case a person wants to substitute kale for other greens. My question is: do romaine lettuce or mixed greens wilt quickly as compared to kale?
Yes, they are not as sturdy as kale, so if you use mixed greens, I’d serve the salad right away so the lettuce doesn’t wilt. Hope that clarifies!
This recipe looks awesome but am having trouble finding Mango Chutney. Is that in jelly aisle (couldn’t find there)? Was it at a particular store? Thanks for all your wonderful recipes. I’m making this with your butternut squash soup and pumpkin cornbread muffins as a dinner for a neighbor who very recently lost her husband. Good food = love!!!
Yes, good food does equal love, and what you’re preparing sounds like a delicious fall meal! Mango chutney can typically be found in the international aisle along with Indian foods. Hope that helps!
Thank you! I also couldn’t find chutney at the store. I used peach-mango preserves instead and it was still delicious! Can’t wait to try it with the chutney.
Good to know – that does sound like a good alternative – thanks for sharing it! 🙂
Just made this today. Like pretty much everything else from Jenn it was amazing. In case this is helpful – I finally found the chutney near the condiments and BBQ sauces at my local Safeway.
Absolutely delicious! I also tried it with Trader Joe’s Mango-Ginger chutney and it’s yummy. I added some snap peas and the shredded broccoli they have at TJ’s as well. My husband loved it too! This one’s a winner!!
Hi Jen! Absolutely LOVE all of your recipes! And, I’m certain I’ll love this one! BUT, wanted to let you know that sadly, Trader Joe’s no longer carries the plain frozen quinoa! Not that that will stop me..still on my menu schedule for this week! Looks super yummy! Once again, thanks for all your fabulous ideas!
Oh no! Thank you for letting me know, Sharon – I will update!
Hey Jenn! Just an update! Found the quinoa in the freezer at Whole Foods (after I made my own..but so not a big deal!)! Hope that saves you a ‘research’ step!
👍
OMG!!!! As are ALL of your recipes..this is amazing!!!! I used dried cherries and cranberries instead of the grapes…and a mix of red and white quinoa (Trader Joe’s) …reminds me of a salad I had a local restaurant this summer! Can’t wait for dinner tonight!
My first time making this salad —delicious, and the dressing, what a surprise. Will be making this again. Thanks for recipe. Bought your book from Amazon.ca, wonderful.
I found plain prepared quinoa in the rice aisle, by “Minute” (like Minute Rice). It’s in two 1-cup containers. Because my supermarket doesn’t have plain frozen quinoa, they’re all mixed with seasonings and veggies. I’m trying the salad tomorrow!
I didn’t like kale until I had a certain side from a popular fast food chain that sells chicken… only a couple of weeks later, this recipe came across my inbox. I thought “okay, I’ll bite” and added the ingredients I didn’t have on hand to my next grocery list. this recipe is *omg* good! like wow tuck this away, along with the rest of the website, in my forever list. the merriment of sweet, salty, acidic and wholesome leaves you wanting more even though this rich salad is more than satisfying as a light dinner. excuse my run on sentence–I loved it!
tldr; yeah, make the salad. (I even added the cashews early because I like them a little chewy, but that’s a preference)
Not a fan of kale BUT this salad has made me a convert – it was really amazing; shared it and got the same reaction to skeptics! Easy to make ahead of time and even though I didn’t have the cashews I can’t imagine it being any better!! Makes a nice size and as Jen said, leftovers will be terrific. Thanks so much for developing that dressing that works perfectly. I never fear trying your recipes. They ALWAYS work and your TWO cookbooks are my #1 go-to sources for every dish.
Hi Jenn, Can bulgar be used instead of quinoa, and would I use the same amount as raw quinoa? Thanks Jenn. Love all your recipes. Sharon
Sure, Sharon, I think you could use bulgur here. I’m not certain exactly how much you’d need — I’d look on the back of the package to see how much uncooked bulgur you need to use to end up with two cooks 2 cups of cooked grain. Please LMK how it turns out with the bulgur!
DELICIOUS! I had to try this yesterday as soon as I saw it in my inbox and it did not disappoint! Amazing combination of flavours . . . . we had it over steamed broccoli in a bowl and there was not a speck left! 😋 Thanks, Jenn, for another outstanding salad recipe.
Hi Jenn:
I have a lot of smoked almonds on hand – will those work instead of cashews?
thanks.
Yep 🙂
I wanted to make this salad for lunch, so I asked my teenage daughter, who is not a particular fan of either curry or quinoa, if she would be up for trying it. With an eye roll and a big smile she said yes. When we sat down to eat it, I asked her what she thought and she responded, “Mom, this is solid.” And, said she would eat it again. High compliments all around:).
The combination of flavors, textures, and colors take this salad to the next level! DELICIOUS!!
I only had Trader Joe’s mango ginger chutney, but figured the ginger would go well with the other flavors. Other than that I followed the recipe exactly as written.
Thank you, Jenn for another great recipe.
Glad to hear the mango-ginger chutney worked! That’s all I have on hand and I just prepped this to bring to a work potluck tomorrow.
What other spice could you use in place of the curry?
Thanks,
PS – making your apple cake for dinner tonight. It’s a favorite with my family
Hi Kathy, I think garam masala would be wonderful.
Hi Jenn,
This looks delicious. How long do you think it would last in the fridge if I’m meal prepping/planning?
Thank you!
Kristen Berry
Hi Kristin, I would make this one day ahead for best results, but it will keep well for several days. Just add the cashews right before serving so they don’t get soggy. Enjoy!
Hi Jenn,
Can’t wait to try this! Can you recommend another type of greens instead of kale to use in this salad? Many thanks and love all your recipes!
Hi Doreen, Romaine or a combo of romaine and mixed greens would work nicely, but the salad would need to be served immediately, as these greens will start to wilt once dressed.
What do you think about adding shrimp to the salad? It sounds like a fantastic taste.
Hi Janie, I think shrimp would make a delicious addition. Please LMK how it turns out if you try it!
Hi Jenn!
I would love to make this and I wanted to know if there is any other green vegetable that I could use instead of kale? A type of lettuce perhaps? Thanks!
Hi Sarah, You could use romaine or any other mixed green but you’d need to eat it right after tossing it with the dressing so the lettuce doesn’t wilt. Please LMK how it turns out if you try it with a different green!