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a close up look at the kale spinach salad with red quinoa, which is topped with crumbled feta and chopped nuts

Kale Spinach Salad

Meenakshi
Dive into the vibrant world of my protein-packed kale spinach salad with quinoa and cherry tomatoes—a recipe that transformed my weeknight dinner routine during the chaotic months of my kitchen renovation last spring. The nutrient-dense combination of crisp kale and tender spinach creates the perfect canvas for nutty quinoa and burst-in-your-mouth cherry tomatoes, delivering a powerhouse meal that satisfies both hunger and health goals.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine global
Servings 4
Calories 205 kcal

Ingredients
  

  • 2 cups Kale (I used curly kale finely chopped)
  • 2 cups Spinach (stem removed)
  • 1 cup Cherry tomatoes (halved)
  • 1 Cup Quinoa (cooked I used Red Quinoa)
  • 1 Lime or ½ Lemon
  • 2 tablespoon Extra Virgin olive oil
  • ¼ Beet Root (cubed)
  • ¼ cup Feta Cheese (Crumbled)
  • 1 tablespoon Everything bagel seasong (I used Jalapeno)
  • ½ teaspoon Salt
  • ½ teaspoon black pepper
  • A Handful Mixed nuts of your choice

Instructions
 

Prep the Greens

  • Thoroughly rinse kale and spinach under cold water.
  • Remove tough stems from kale and tear leaves into bite-sized pieces.
  • Place torn kale in a large bowl and massage with olive oil and salt for 30 seconds to transform tough kale into tender greens.
  • Add spinach to the bowl (no massaging needed for these already tender leaves).

Prepare the Quinoa

  • Rinse quinoa well to remove any bitterness.
  • Add 1 cup of Quinoa to 1 ¾ of water in a saucepan. Bring it to a boil, cover, and reduce the heat.
  • Simmer it for about 15 minutes or until the water is absorbed and the quinoa is fully cooked.
  • Let quinoa cool completely before adding to salad to prevent wilting greens.
  • Spread on a baking sheet for faster cooling or refrigerate.
  • For extra flavor, try cooking quinoa in vegetable broth instead of water.

Chop the Add-ins

  • Slice cherry tomatoes in half to release their juicy goodness.
  • Peel and finely dice the beetroot into small cubes (wear gloves to prevent staining).
  • Roughly chop mixed nuts for perfect crunchy texture.
  • The variety of shapes, colors, and textures will make this nutrient-dense salad visually appealing.

Make the Dressing

  • In a small bowl, squeeze lime juice.
  • Whisk together with olive oil, salt, and black pepper until well combined.
  • The acidity of lime balances the earthy quinoa and hearty greens.
  • This simple homemade dressing brings more flavor than store-bought options.

Assemble Your Masterpiece

  • In your large salad bowl with the massaged greens, add cooled quinoa, halved tomatoes, and diced beetroot.
  • Pour lime dressing over everything.
  • Toss gently to coat all ingredients.
  • Sprinkle with crumbled feta, chopped nuts, and everything bagel seasoning just before serving.

Final Touches

  • Taste salad and adjust seasonings if needed.
  • For gorgeous presentation, save some colorful toppings to sprinkle on top after tossing.
  • The vibrant tomatoes, purple beets, white feta, and everything bagel specks make an Instagram-worthy salad.
  • Serve immediately or refrigerate for up to 4 hours for a make-ahead option.

Notes

  • The secret to transforming tough kale leaves into deliciously tender greens lies in the 30-second massage technique with oil and salt. Skip this step, and you might feel like you're munching on garden clippings rather than enjoying a gourmet salad!
  •  When kale remains bitter despite massaging, try letting it marinate in the lime dressing for at least 15 minutes before serving. The acidity works magic on breaking down those bitter compounds in this nutrient-dense leafy green.
  • For especially tough kale varieties, try the chiffonade technique - roll and slice into thin ribbons for a more delicate texture in your hearty ancient grain salad.
  • Meal prep enthusiasts should store components separately - keep dressed greens in one container and toppings (feta, nuts, seasoning) in another. This strategy extends freshness up to 4 days, making healthy weekday lunches a breeze.
  • Need to revive refrigerated leftovers? A quick drizzle of fresh olive oil and squeeze of lime will brighten dulled flavors. Cold storage tends to mute seasonings, so don't hesitate to add another pinch of salt before enjoying.
  • Creating a dairy-free version is simple - swap feta for diced avocado or nutritional yeast to maintain that creamy, savory element without sacrificing the satisfying mouthfeel.
  •  For a complete plant-based protein powerhouse, incorporate a half cup of chickpeas or lentils when omitting cheese. This vegan adaptation provides sustained energy and satisfaction.
  • Prevent beetroot from coloring your entire salad by thoroughly patting diced pieces with paper towels or adding them as a final topping just before serving to maintain the vibrant, distinct colors in your quinoa bowl.
  • Short on time? Look for pre-cooked quinoa in your grocery store's refrigerated section to create an impressive 15-minute weeknight salad that tastes like you spent much longer in the kitchen!

Nutrition

Calories: 205kcalCarbohydrates: 30.18gProtein: 7.35gFat: 6.67gCholesterol: 11mgSodium: 572mgPotassium: 341mgFiber: 3.9gSugar: 7.6239gVitamin C: 17mgCalcium: 96mgIron: 2.88mg
Keyword kale and spinach salad, kale spinach quinoa salad, kale spinach salad, spinach and kale salad
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