Kale and Quinoa Salad with Salmon (or chicken!) and Orange Vinaigrette

This healthy, flavorful Kale and Quinoa Salad tastes like summer in a bowl!

I know it might seem like I am going crazy with food trends in this recipe by including quinoa and kale in one salad, but just hear me out. This isn’t what I was planning to make at all. I was going to make salmon over mediterranean quinoa, and I thought it would be nice to throw some baby kale into the quinoa. Well, then I remembered that I just made fish over quinoa recently, and I also made couscous with kale not too long ago. I realized I needed to get a little more creative, but I had already bought the salmon and baby kale. What was I to do but to rework those ingredients into a new dish, which is what you see before you now. When I told my friend what I was making, she asked if my kids would eat that. My kids? Eat this? Why, just look at my oldest child proudly tossing the salad right here: Truth be told, that’s as close as he got to the salad. None of it got anywhere close to his mouth, and my little one wasn’t interested either. I do think some kids would eat this if they aren’t afraid of dark, leafy greens. If I made it with romaine lettuce instead of kale, I do think my oldest would dig in. I might try that next time. At least the adults liked it! The good thing about salads is they are so customizable. My oldest would eat this if I changed the greens, and my little one would try it if I used chicken instead of salmon. Not everyone is a fan of cranberries, so you could add those to taste. Make it your own, and you will surely satisfy everyone in the family with this healthy dinner!

Print Recipe

Kale and Quinoa Salad with Salmon (or chicken!)

This healthy dinner salad can be customized to your family's tastes for a healthy dinner everyone likes!

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Rating: 5
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Course

Main

Cuisine

Salad

Cook Time

35 minutes

Servings

MetricUS Imperial

Ingredients

Salad

• 3/4 lb. salmon filets or substitute chicken
• lemon pepper seasoning
• 3/4 c. dry quinoa rinsed
• 1/4 c. orange juice
• 1/4 tsp. kosher salt
• 6 oz. bag baby kale
• 1/2 c. dried cranberries

Dressing

• 1/4 c. orange juice divided
• 2 tbsp. olive oil
• 2 tbsp. white wine vinegar
• 1 tsp. honey or more to taste
• freshly ground black pepper
• 1/4 tsp. kosher salt

Course Main Cuisine Salad Cook Time 35 minutes Servings MetricUS Imperial Ingredients Salad 3/4 lb. salmon filets or substitute chicken lemon pepper seasoning 3/4 c. dry quinoa rinsed 1/4 c. orange juice 1/4 tsp. kosher salt 6 oz. bag baby kale 1/2 c. dried cranberries Dressing 1/4 c. orange juice divided 2 tbsp. olive oil 2 tbsp. white wine vinegar 1 tsp. honey or more to taste freshly ground black pepper 1/4 tsp. kosher salt

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees F. Sprinkle meat side of salmon filets with lemon pepper seasoning, and bake for 20 minutes. (Alternatively, you can cook them on the stovetop if you prefer).
2. Meanwhile, add quinoa, 1/4 c. orange juice, 1 1/4 c. water, and 1/4 tsp. salt to a small pot and bring to a boil. Reduce heat to low, cover, and simmer 15-20 minutes or until all liquid is absorbed.
3. Allow salmon and quinoa to cool a bit before assembling your salad (around 10 minutes). Meanwhile, add all dressing ingredients to a container with a tight-fitting lid, cover, and shake well to combine. Taste and add additional honey if desired.
4. Flake salmon, leaving the skin behind, and press meat slightly with paper towels to absorb some of the oil.
5. Now, in a large salad bowl, combine greens, cranberries, salmon, quinoa, and salad dressing. Toss well, and serve!

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Strawberry Spinach Salad with Chicken and Kiwi

Quinoa and Cucumber Salad Recipe

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