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.

Servings: 4
Prep Time: 30 Minutes
Total Time: 30 Minutes, plus 15 minutes chilling time

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

  1. 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.
  2. 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.
  3. 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

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.