Autumn Kale And Quinoa Salad With Chutney Dressing

This hearty kale and quinoa salad is filled with crisp veggies, juicy grapes, and cashews, but the chutney dressing is what makes it shine.

This kale and quinoa salad is one of my fall favorites. It’s packed with crisp veggies, grapes, and crunchy roasted cashews, but what really makes it shine is the dressing made with mango chutney and curry powder. It would make literally anything taste good! If you’re in the mood to mix things up, you can easily swap the grapes for diced apples or toss in some dried cherries or cranberries. To make it a bit heartier, consider adding chickpeas. And the best part? Thanks to kale’s sturdiness, this salad is great for making ahead and keeping in the fridge for weekday lunches. Finally, a time-saving tip: you can find cooked quinoa in the freezer aisle of most supermarkets. It’s great to have on hand for tossing into salads for a boost of protein and nutrients.

What You’ll Need: Autumn Kale & Quinoa Salad with Chutney Dressing

To cut down on prep time, you can buy the kale, quinoa, and carrots already prepared. However, note that the kale that comes washed and prepped in a bag still needs to be chopped into smaller pieces, and some thick stems need to be removed.

Step-by-Step Instructions

In a large mixing bowl, whisk the lemon juice, chutney, honey, garlic, curry powder, salt, and pepper. Gradually add the olive oil, whisking to emulsify.

Add the kale, quinoa, carrots, bell pepper, celery, grapes, and cilantro to the dressing.

Toss until the ingredients are evenly coated with the dressing.

Refrigerate for at least 15 minutes or until ready to serve (up to 1 day ahead). Right before serving, mix in the cashews.

Taste and adjust seasoning, if necessary, before serving.