Name: Blood Orange and Quinoa Kale Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 (3 cups each)
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

(3 ratings)

Total Time: 10 min

Prep Time: 10 min

Cook Time: 0 min

Servings: 2 (3 cups each)

Nutrition Highlights (per serving)

504 calories

23g fat

62g carbs

19g protein

Show Nutrition Label

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.

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

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.
In a large bowl, combine quinoa, kale, almonds, feta and segmented oranges.
In a small bowl, whisk together blood orange juice, oil, cider vinegar, honey, salt and pepper. Pour over salad and toss to coat.
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.