There aren’t many salads I feel deserve to be the star of the show. Usually salad for me is a side dish that I throw together as a way to eat some veggies with dinner. However, I’ve realized that if you put some thought into a salad it can be a real winner. Some of my favorites include a well done chicken Caesar salad, roasted butternut squash salad, and this quinoa kale salad.



I decided to recreate this salad after eating it at this little juice spot called Rawesome Juicery in Sweet Auburn Market when I lived in Atlanta. Whenever I was feeling I needed to eat healthy, I would go to this spot and order this salad along with an amazing banana smoothie they made. They also had these healthy “shots” like one made with ginger, turmeric, honey, cayenne pepper, and lemon designed to help you kick a cold. I will admit I only had this once when I was feeling under the weather and it did not taste too good! But it did help clear my sinuses which was what it was made to do.



While I never went back for that shot, I did go back for that salad. Since moving away I have missed it and decided I could make it for myself at home. What I think makes it so good is the two types of greens. The kale makes it nice and hearty and the mixed greens keeps it from being to heavy. The other keys to this salad are the dried cranberries and cheese. Both give an extra pop of flavor necessary to make sure this salad isn’t boring. I like to mix it up by adding Parmesan or Gorgonzola cheese depending upon how I’m feeling. This time I used Parmesan because I had it around!



This salad is a great vegetarian option as is or can be made into a full meal for a carnivore by adding grilled chicken on top. Either way I know you’ll love it!




Quinoa & Kale Mixed Green Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Serving Size: 2 as a main 4 as a side


  • ¾ cup cooked quinoa *
  • 2 ½ cups kale
  • 2 ½ cups mixed greens/spring mix
  • ½ red pepper, diced
  • ½ cucumber, peeled and diced
  • 3 tablespoons dried cranberries, roughly chopped
  • ¼ cup grated Parmesan cheese (or sub Gorgonzola)
  • Dressing
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil
  • salt
  • pepper


  1. Roughly chop kale and mixed greens into bite size pieces and place in a large bowl. Mix together.
  2. Add in diced peppers, cucumber, cooked quinoa, dried cranberries, and grated Parmesan cheese. Set aside.
  3. In a small bowl whisk together Dijon mustard and balsamic vinegar. Continue whisking while drizzling in the olive oil, whisk until fully combined. Season with salt and pepper to taste.
  4. When ready to serve drizzle as much dressing as desired over salad, serve immediately.

* to cook quinoa bring to boil 1 cup water and ½ cup quinoa, reduce to a simmer for 15-20 minutes or until water is fully absorbed

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