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Harvest Kale Salad

Course Healthy Salad Recipes
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 528kcal


  • 1 lemon juiced
  • ¼ cup olive oil
  • 1 Tablespoon honey
  • 2 small garlic cloves minced
  • 1 bunch kale
  • ½ cup cooked quinoa cooled
  • ¼ cup crumbled feta cheese
  • 1 apple sliced
  • ¼ cup thinly sliced red onion
  • 1 cup pomegranate seeds


  • In a small bowl, whisk together the lemon juice, olive oil, honey, and garlic. Season to taste with salt and pepper.
  • Remove the tough stems from the kale. Chop the leaves into bite-sized pieces.
  • Add the chopped kale to a large salad bowl. Pout the dressing over the kale. Using your hands, massage the dressing into the kale for 2-3 minutes, until the kale softens and begins to wilt.
  • Top the salad with the quinoa, feta, onion, apple, and pomegranate.


Prep Ahead Tip: This salad is perfect for making in a mason jar! It will kee for 2-3 days in the refrigerator.


Serving: 1g | Calories: 528kcal | Carbohydrates: 56g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Cholesterol: 17mg | Sodium: 204mg | Fiber: 9g | Sugar: 34g