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    Home > Recipes > Salads

    Red Quinoa and Kale Salad with Blackberries

    Published: May 12, 2017 · Modified: Mar 14, 2023 by Shareba · This post contains affiliate links, please read my disclosure policy.

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    40 minutes

    This red quinoa and kale salad with blackberries is so good for you, and it tastes great too! The secret is in the tangy dressing.

    Red Quinoa and Kale Salad with Blackberries by Susie Middleton | Photo from InSearchOfYummyness.com

    Once in a while, I feel like the universe just sends me what I need. Like the motivation to quit a terrible job, or an unexpected resource to help get me through a tough situation. This time, it was inspiration for healthy eating in the form of a book.

    Simple Green Suppers by Susie Middleton

    Simple Green Suppers arrived on my doorstep a few weeks ago, just as my doctor told me that I need to make some changes to my diet. This new cookbook from Susie Middleton builds on her previous works, which were all focused on veggie-centric dishes, with a collection of one-dish vegetarian meals.

    Now, I'm not a vegetarian by any means, and I was little worried that maybe I wouldn't enjoy this book as much as Susie's previous works. There was really no need for me to worry though. While there are no meat products in any of the recipes, there are also no meat substitutes. You won't find seitan, or tempeh, or textured vegetable proteins in any of the recipes. Instead, there are pages and pages of nutritionally dense recipes that feature vegetables (and fruits!) as the stars. Like this nutrition-packed kale salad with red quinoa and blackberries. Yum!

    Need a nutritional boost? Make and enjoy this Red Quinoa and Kale Salad with Blackberries! Get the recipe at InSearchOfYummyness.com

    I've been a fan of Susie's work for a few years now. Her first book, Fast, Fresh & Green, re-introduced me to vegetables in a way that converted me from a veggie hater to a veggie lover. Turns out, I'll eat almost any vegetables roasted! Not that all the recipes are roasted, those are just my favourites.

    For example, I've made Susie's vanilla and cardamom acorn squash recipe every fall since I bought the book. There's a version of that squash recipe in her new book too, this time made with delicata squashes.

    I've also made a tasty roasted tomato crostini appetizer with the caramelized plum tomatoes recipe from Fast, Fresh & Green. They don't look like much, but oh my goodness they are ever tasty!

    Susie has once again given me permission to share a recipe with you, and I think you're going to love this red quinoa and kale salad. She uses baby kale in the book, but I really don't love baby kale (I don't know why), so I used regular kale instead. If you love baby kale, then by all means use that instead and enjoy this kale salad as it was meant to be.

    Red Quinoa and Kale Salad with Blackberries

    This super salad is a nutritional powerhouse! 
    5 from 1 vote
    Created By: Shareba Abdul
    PRINT RECIPE SAVE RECIPESaved!
    PREPARATION TIME 15 minutes
    COOK TIME 25 minutes
    TOTAL TIME 40 minutes
    COURSE Salad
    CUISINE American
    SERVINGS 4
    CALORIES 450

    Ingredients

    • 1 ½ pounds sweet potatoes, , unpeeled, cut into 2-3 inch matchsticks
    • ¼ cup grapeseed or olive oil, , plus 2 tbsp
    • 1 teaspoon kosher salt, , plus 2 large pinches
    • 1 tablespoon balsamic vinegar, , plus 1 tsp
    • 1 tablespoon maple syrup
    • 1 tablespoon blackberry jam
    • 2-3 teaspoon fresh lime juice
    • ½ teaspoon Dijon mustard
    • 4 cups kale leaves, , stems removed (or baby kale)
    • 1 ½ cups cooked red quinoa, , cooled
    • ⅓ cup toasted pecans, , chopped
    • 1 ¼ cups fresh or defrosted frozen blackberries, , (6 oz)

    Instructions 

    • Preheat the oven to 450°F. 
    • Line two heavy-duty rimmed baking sheets with parchment paper. 
    • Toss the sweet potatoes with 3 tablespoon of the oil, and 1 teaspoon of the kosher salt in a large bowl. 
      Spread the sweet potatoes in a single layer on the baking sheets and roast, flipping with a spatula once or twice and roasting the pans during cooking, for 22-24 minutes, until brown and a bit shrunken. 
    • In a small bowl, whisk together the remaining 3 tablespoon of oil and the vinegar, maple syrup, jam, 2 teaspoon of the lime juice, the mustard and a big pinch of salt.
      The dressing should have an emulsified, creamy consistency and rich, deep colour. Taste and add another teaspoon of lime juice if desired - the flavour should be bright. 
    • Put the kale leaves and a pinch of salt in a large bowl. Add 2 tablespoon of the blackberry dressing and toss throughly to coat.
    • In a medium bowl, mix the quinoa with 1 tablespoon of the dressing. 
    • Arrange the kale loosely on four dinner plates. Sprinkle the quinoa over the kale, dividing it evenly among the plates. Arrange the roasted sweet potatoes on top, then sprinkle each salad with a little more salt, a quarter of the pecans, and a quarter of the berries. Drizzle the remaining dressing over the salads and serve. 

    Notes

    Tip: Cook the quinoa in advance to save time - it will store well in the fridge for several days. 
    This recipe has been republished from the Simple Green Suppers cookbook with permission from the author, Susie Middleton.
    The calories listed for this recipe are an estimate only. Please remember that quinoa is generally high in calories, but that does not make it unhealthy. 

    Please read the blog post for detailed tips and explanations.

    Nutrition

    Calories: 450kcal

    Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.

    Have you made this recipe?Please leave a review in the comments below!

    Disclaimer:
    This recipe is from the Simple Green Suppers cookbook, which published by Roost Books.
    This recipe has been republished on this blog with permission from the author, Susie Middleton.
    This is not a sponsored post, however the book was sent to me to review. This post does contain Amazon affiliate links.

    More Salad Recipes

    • Pesto Pasta Salad with Feta
    • Singaporean Style Slaw (Lo Hei)
    • A Non-Traditional Salade Niçoise
    • Couscous Salad with Chickpeas and Turmeric

    Reader Interactions

    Comments

    1. Colleen Milne

      May 12, 2017 at 2:15 pm

      This is my kind of salad! It looks so fresh, healthy and absolutely delicous. I'll have to check out this cookbook.Thanks for sharing.

      Reply
    2. Paula

      May 12, 2017 at 4:55 pm

      Love anything with kale! Yummy flavour combinations for sure.

      Reply

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