Quinoa Kale Salad with Sweet Buttermilk Dressing

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A simple, 30-minute kale salad with a creamy, buttermilk dressing, grapes, cherry tomatoes, quinoa, shredded parmesan, and sunflower seeds! A healthy, hearty entree or a perfect side salad for fried chicken.

I could eat this salad for breakfast lunch and dinner… which is amazing considering my first experience with kale was not a good one because I couldn’t figure out how to mask the bitterness.

So for this salad… there’s a whole bunch of yummy deliciousness in here – grapes, sunflower seeds, and more. It’s a combination of sweet grapes + salty sunflower seeds + nutty quinoa in the most glorious kind of way. The salad gets tossed in a sweet buttermilk dressing to bring it all together.

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 This year for July 4th we are going down to the river with our friends and upon making this salad we knew exactly what we were going to put on the menu… this kale salad + fried chicken. I mean, there is nothing more American than fried chicken is there? And fried chicken pair perfectly with this sweet vibrant kale salad. The crispy, crunchy coat around the chicken brings out the nutty flavor in the quinoa and the crunchy sunflower seeds throughout the salad.

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What even better? Walmart makes some killer fried chicken, so while we are out relaxing on the dock… Walmart has our crispy fried chicken ready and waiting for us. A day spent under the sun + a hands free dinner >>> now THAT’S the definition of relaxing. And my perfect July 4th.

Grab yourself some in the deli section of your local Walmart:

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Even if you’re not a big kale lover, you’ll love this salad. Think more texture and awesome flavor rather than bitterness. Not to mention, the subtle sweetness of the dressing brings.

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Quinoa Kale Salad with Sweet Buttermilk Dressing

A simple, 30-minute kale salad with a creamy, buttermilk dressing, grapes, cherry tomatoes, quinoa, shredded parmesan, and sunflower seeds! A healthy, hearty entree or a perfect side salad for fried chicken.

Ingredients:

For the dressing:

  • 1/3 cup buttermilk
  • 1/4 cup sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 3 Tablespoon fresh chives, chopped

For the salad:

  • 2 bunches organic green kale, stemmed
  • 2 cups romaine lettuce, chopped
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup cooked quinoa
  • 1 granny smith apple, peeled and diced
  • 1 3/4 cup red seedless grapes, halved
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup roasted sunflower seeds

Directions:

For the dressing:

  • Combine all ingredients except oil and chives and whisk until well mixed. Slowly drizzle in oil while whisking to emulsify. Season to taste with salt and fresh ground pepper. Fold in chives. Set aside.

For the salad:

  • In a food processor, process kale into small chopped pieces.
  • In a medium-sized mixing bowl, toss kale, romaine, and dressing together.
  • Add in quinoa, apple, grapes, tomatoes, and sunflower seeds and toss. Garnish with shredded parmesan and serve immediately.

Be sure to check out your local Walmart deli for delicious fresh fried chicken. I’d love to hear what you’d use it for this summer!

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