Blood Orange and Quinoa Kale Salad

Blood Orange Quinoa Kale Salad
Kaleigh McMordie, MCN, RDN

Nutrition Highlights (per serving)

Calories 504
Fat 23g
Carbs 62g
Protein 19g
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Nutrition Facts
Servings: 2 (3 cups each)
Amount per serving  
Calories 504
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 310mg 13%
Total Carbohydrate 62g 23%
Dietary Fiber 12g 43%
Total Sugars 18g  
Includes 3g Added Sugars 6%
Protein 19g  
Vitamin D 0mcg 0%
Calcium 416mg 32%
Iron 5mg 28%
Potassium 1263mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 10 min
Prep 10 min, Cook 0 min
Servings 2 (3 cups each)

Do you ever feel like you're in a salad rut? Salads can be so much more fun than just wilted lettuce and a sad carrot stick or two. Boost the flavor and nutrition in your salads with fun ingredients like fruit, whole grains, and nuts.

This blood orange and quinoa kale salad uses sweet blood oranges in both the salad and the dressing, so no part goes to waste, and you get twice the blood orange flavor. It's also full of healthy plant protein from quinoa and almonds, as well as fiber, healthy fats, and tons of vitamins and minerals. Not only is this salad delicious and nutrient-rich, but it's also super filling without being heavy.

Ingredients

  • 2 blood oranges
  • 1 cup cooked quinoa
  • 4 cups chopped kale
  • 1/4 cup almonds, roughly chopped
  • 1/4 cup feta cheese crumbles
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Pinch sea salt
  • 1/4 tsp freshly cracked black pepper

Preparation

  1. Segment oranges over a bowl with a strainer: Cut off tops and bottoms of oranges, then cut off peel. Use a sharp knife to cut between membranes to release orange segments. Squeeze juice from the membranes into a bowl.
  2. In a large bowl, combine quinoa, kale, almonds, feta and segmented oranges.
  3. In a small bowl, whisk together blood orange juice, oil, cider vinegar, honey, salt and pepper. Pour over salad and toss to coat.
  1. Store any leftovers in an airtight container in the refrigerator.

Ingredient Variations and Substitutions

If you can't find blood oranges, use cara cara or navel oranges.

Any nuts would be delicious in place of almonds, such as walnuts, pecans, or pine nuts.

Substitute and cooked whole grain for quinoa if you like, such as amaranth or farro, though note that farro is not gluten-free.

Leave out the feta cheese for dairy-free. For vegan, leave out cheese and substitute honey for maple syrup.

Cooking and Serving Tips

This salad can be made ahead since kale does not wilt easily. Prep it on a weekend to take to work with you for lunches! Store in an airtight container in the refrigerator. 

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