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Kale salad with nuts and apple on a white plate.

Kale Quinoa Salad with Apple and Spiced Nuts

This Kale Quinoa Salad with Apple and Spiced Nuts is a perfect addition to any holiday-spread or family gathering you have this season. Hearty and healthy kale with protein-powder quinoa, fresh apple slices and crunchy and spiced almonds tossed with a creamy dressing make for a delicious and gluten-free salad. 
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Course: Salad, Side Dish
Cuisine: American
Keyword: kale salad
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8
Author: April



  • 1 large bunch kale about 8 cups, washed and torn into bite-sized pieces
  • cup quinoa, uncooked about 1 cup after cooking
  • 1 cup edamame
  • cup dried cranberries unsweetened
  • 2 apples, thinly sliced tart, such as Granny Smith

Spiced Nuts

  • ½ cup almonds chopped, walnuts are fine too
  • 2 tablespoon butter
  • 2 teaspoon sugar
  • 1 teaspoon cayenne pepper
  • 2 teaspoon dried rosemary


  • ¼ cup olive or canola oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon Greek Yogurt plain


  • Make the quinoa. Cook according to package instructions.
  • While the quinoa cooks, make the dressing. Combine oil, lime juice, dijon mustard and Greek yogurt in a small bowl and whisk together until combined.
  • Place the torn kale in a large bowl. Pour dressing over top, massage into the leaves and let it sit for a few mins.

Make the spiced nuts

  • Warm a small pan over medium heat. Add the butter and sugar and stir until the butter is melted. Add the walnuts and toss until they begin to brown, about 5 minutes.
  • Stir in the rosemary and cayenne and continue to toss just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste.
  • Once the nuts are done you can add to the salad on top if serving right away.
  • Add the edamame, dried cranberries and sliced apples to the bowl of kale. Toss everything together. Top with warm nuts and serve.


You can make the dressing, quinoa and the spiced nuts up to 1 day ahead of when you want to serve the salad.
Keep the dressing in an air-tight container (I use a small mason jar) in the fridge; keep the nuts in a small air-tight container on the counter and the cooked quinoa can be stored in the fridge. Let it cool down before you keep it covered in the fridge.