Name: Kale and Quinoa Salad with Lemon-Dill Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 8 cups (packed) kale leaves; 1 tbsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp pepper; 1 cup quinoa (any color); 2 cups water; Zest of 1 large lemon; 2 1/2 tbsp lemon juice; 3 tbsp extra virgin olive oil; 1 tsp Dijon mustard (or American mustard); 1 garlic clove, minced; 1 tsp sugar (optional); 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup dill leaves, roughly chopped; 1/4 cup coriander/cilantro leaves, roughly chopped; 1 red onion, quartered and finely sliced (optional); 1/3 to 1/2 cup chopped roasted almonds; 100 g (3.5 oz) crumbled feta cheese

Jump to Recipe· 4.1 from 4 reviews

If you’re on the lookout for a vibrant, nutritious, and absolutely delicious salad that lights up your meals, look no further than this Kale and Quinoa Salad with Lemon-Dill Dressing Recipe. Packed with fresh kale, fluffy quinoa, bright lemon, and herbaceous dill, this salad brings together bold flavors and satisfying textures in every bite. It’s not only a feast for your taste buds but also a bowl full of health benefits, perfect as a main meal or a charming side. Once you try this recipe, it will quickly become one of your favorite go-to dishes for lunch, dinner, or whenever you need a refreshing boost.

Ingredients You’ll Need

A close-up image of cooked quinoa in a metal pot. The quinoa grains are fluffy, light yellow, and evenly cooked, filling the pot almost to the top. A silver fork is placed inside the pot, slightly lifting some of the quinoa, showing its soft, separated texture. The pot is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients are all it takes to create this incredible salad. Each component plays its part in building layers of flavor, texture, and color that truly complement one another, proving you don’t need a long list of fancy items to whip up a standout dish.

Kale (8 cups, packed): The hearty greens provide a slightly earthy base, loaded with nutrients and perfect for massaging to soften.
Extra virgin olive oil (1 tbsp + 3 tbsp): Adds rich, fruity notes and helps tenderize the kale and bring the dressing together beautifully.
Salt and pepper (1/4 tsp each + 1/2 tsp each): Essential seasonings that highlight the freshness of the ingredients without overpowering them.
Quinoa (1 cup): This tiny protein-packed grain offers a lovely nutty flavor and fluffy texture to contrast with the kale.
Water (2 cups): Needed to cook the quinoa to perfect tenderness.
Lemon zest (from 1 large lemon): Adds an aromatic freshness that pairs wonderfully with the dressing’s acidity.
Lemon juice (2 1/2 tbsp): Brings bright, tangy vibrance to the lemon-dill dressing, uplifting the whole salad.
Dijon mustard (1 tsp): Gives a subtle kick and silky texture to the dressing.
Garlic clove (1, minced): Provides a punch of savoriness that complements the herbs.
Sugar (1 tsp, optional): Balances the lemon’s tartness with a whisper of sweetness.
Dill leaves (1/4 cup, roughly chopped): Brings a fragrant, slightly tangy flavor that defines the dressing’s character.
Coriander/cilantro leaves (1/4 cup, roughly chopped): Introduces fresh herbal brightness and color contrast.
Red onion (1, quartered and finely sliced, optional): Adds subtle crunch and a mild sharpness that pairs well with the creamy feta.
Chopped roasted almonds (1/3 to 1/2 cup): Deliver a delightful crunch and nutty depth.
Crumbled feta (100 g/3.5 oz): Offers creamy saltiness that ties all the flavors together with richness.

How to Make Kale and Quinoa Salad with Lemon-Dill Dressing Recipe

Step 1: Marinate and Prep the Kale

This is where the magic starts. Take your packed kale leaves, scrunch and then slice them into bite-sized 1cm strips. By drizzling olive oil and seasoning with salt and pepper, then scrunching and massaging the kale for about a minute, you soften its bite and enhance its natural flavors. Letting it sit for 30 minutes lets the kale gently wilt and become tender, making it perfectly lovely to enjoy raw in the salad.

Step 2: Cook the Quinoa

Rinse the quinoa well to remove any bitterness, then simmer it gently in water until fully absorbed, about 12 to 15 minutes. When it’s done, let it rest covered so it fluffs up beautifully. You can speed the cooling process by spreading it on a tray in the fridge, which helps it integrate nicely when tossed into the salad.

Step 3: Prepare the Lemon-Dill Dressing

Combine lemon juice, zest, olive oil, Dijon mustard, minced garlic, sugar (if using), salt, pepper, and your chopped dill in a jar, then give it a good shake until it’s emulsified and bright. Let it stand for 10 minutes to allow flavors to marry, resulting in a zesty, aromatic dressing that perfectly complements the earthy greens and nutty quinoa.

Step 4: Toss It All Together

In a large bowl, combine your softened kale, cooled quinoa, chopped dill and coriander, half the roasted almonds, and crumbled feta. Pour in about two-thirds of the dressing and toss everything until evenly coated. Transfer to a serving dish or individual bowls, then drizzle the remaining dressing on top and sprinkle with the leftover feta and almonds for that irresistible finishing touch.

How to Serve Kale and Quinoa Salad with Lemon-Dill Dressing Recipe

A white bowl filled with a green and white mixed salad, showing chopped kale, white grain pieces, small crumbled white cheese, and chopped brown nuts on top. There are a few thin slices of onion mixed in, and a small green herb garnish sits in the center. A silver spoon rests inside the bowl, leaning on the side. Behind the bowl, there is a small white pitcher with light green dressing inside, placed on a white marbled surface with some green herb sprigs and a lemon half partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and add extra flavor bursts, garnish your salad with freshly torn dill or coriander leaves for an herbaceous lift. A few more toasted almond slivers or even some lemon zest sprinkled on top will give it a pretty sparkle and mouthwatering aroma.

Side Dishes

This salad shines well as a complete meal, but it also pairs beautifully with grilled chicken, fish, or a light roasted vegetable platter. Its bright citrusy dressing and hearty quinoa create a lovely balance alongside richer or more savory mains.

Creative Ways to Present

Try serving this salad layered in a clear glass bowl to showcase the kale’s deep green hues against the white quinoa and sprinkled toppings. For a fun twist, use hollowed-out lemon halves as cute edible bowls, which bring extra charm and lemony aroma straight to your table.

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in the fridge for up to 3 days. Make sure to store it in an airtight container and keep the dressing separate if you want to maintain the kale’s texture and freshness — though the flavors actually develop beautifully when allowed to meld overnight.

Freezing

Because of the fresh greens and delicate dressing, freezing this salad isn’t recommended. The kale and fresh herbs will lose their texture and flavor upon thawing, so enjoy this salad fresh or refrigerated rather than frozen.

Reheating

Reheating this dish isn’t necessary and can make the texture less appealing. It’s best enjoyed cold or at room temperature. If you prefer a warm element, consider adding warmed grilled veggies or proteins on the side while keeping the salad itself cool.

FAQs

Can I substitute spinach for kale in this recipe?

Absolutely! Spinach is a great alternative if you’re looking for a milder green. Just note that spinach wilts much faster, so toss it gently and consider adding it right before serving to keep it fresh and vibrant.

Is this salad suitable for vegans?

You can easily make this Kale and Quinoa Salad with Lemon-Dill Dressing Recipe vegan by omitting the feta or swapping it for a plant-based cheese or toasted nuts for extra creaminess and saltiness.

How do I make the dressing ahead of time?

The dressing can be prepared a day in advance and stored in the fridge in a sealed jar. Give it a good shake before using to reincorporate any ingredients that may have settled.

Can I use pre-cooked quinoa to save time?

Yes! Using pre-cooked quinoa is perfectly fine and can make the salad quicker to assemble. Just be sure it’s cooled before mixing with the kale and dressing to prevent wilting the greens prematurely.

What can I add for extra protein?

If you want to boost the protein, grilled chicken, chickpeas, or a handful of roasted pumpkin seeds complement the flavors well without overpowering the fresh lemon-dill notes.

Final Thoughts

This Kale and Quinoa Salad with Lemon-Dill Dressing Recipe is an absolute joy to prepare and enjoy anytime you want a refreshing yet satisfying meal. Its balance of tangy, savory, crunchy, and tender textures plus the health benefits in every bite make it a true champion of wholesome eating. Give it a try, and soon enough, you’ll find it becoming a cherished favorite at your table, just like it is in mine!