Kale & Quinoa Salad with Toasted Almonds Recipe

This kale quinoa salad with a honey mustard dressing from HelloFresh is one of my all-time favorites!

I tried HelloFresh for the first time last fall and absolutely LOVED it. My three veggie-friendly recipes came packed in a big box full of fresh ingredients, each in a small carton that tucks neatly into the fridge. While it’s billed as easy, these meals still took me way longer to prepare than something I’d usually make for myself on a weeknight. BUT with each recipe I learned some new skills (like making my own dressing from scratch) and I found a few favorites that I’ve made over and over since my first box—this salad is one of them!

It’s light and fresh for summer but still filling and loaded with super foods that you can feel good about. I live for honey mustard and this homemade dressing is easy and delicious. It’s also super easy to customize (I use shaved parmesan over feta, and you could use different nuts or dried fruit to switch it up).

I’ve made this salad so many times since my last HelloFresh box (meal prep it for a week of lunches or serve it for a night in with friends) that I wanted to share the recipe with you! Hopefully it’ll become one of your favorites too.

Want to try HelloFresh for yourself? Use the code LINDROSE to get $40 off your first box!!

Kale & Quinoa Power-Up Salad

Serves 4

  • 1-1/2 cups white quinoa
  • 3 cups vegetable stock
  • 8 ounces Tuscan kale, finely chopped (about 8 large leaves)
  • 1/2 ounce dill (I do this to taste and usually end up using about 1/2 of a small package)
  • 4 tablespoons red wine vinegar
  • 4 teaspoons honey
  • 4 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • 2 ounces sliced almonds
  • 2 ounces dried cranberries
  • 1 cup feta cheese (I prefer shaved parmesan!)


1. Combine vegetable stock, quinoa and a pinch of salt in a small pot. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and season to taste with salt and pepper.

2. Remove ribs and stems from kale and discard. Roughly chop kale leaves as thinly as possible. Finely chop dill.

3. In a large bowl, stir together red wine vinegar, honey and mustard. Whisk in olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.

4. Heat a pan over medium heat. Add almonds and toast until golden brown and fragrant, 2-4 minutes, tossing constantly.

5. Add cooked quinoa to kale and dressing. Add dill, cranberries and half the parmesan and toss. Top with almonds and remaining parmesan to serve.

Bon appétit!


Photo courtesy of HelloFresh

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