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strawberry kale salad

Nut-Free Strawberry Kale Salad with Balsalmic Vinaigrette


  • Author: Shahla Rashid
  • Prep Time: 30 minutes`
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Nut-Free Strawberry Kale Salad with Balsamic Vinaigrette is free from: tree nuts, peanut, sesame and gluten. Vegan option below in notes. 


Scale

Ingredients

For salad: 

  • 1 teaspoon, salt, divided

  • 1/2 cup red onion, very thinly sliced

  • 1 tablespoon apple cider vinegar

  • 1 large bunch dino or lacinto kale or 2 small bunches, stems removed, chiffonade ( about 4 cups, tightly packed)

  • 1/4 cup sunflower seeds

  • 1 tablespoon olive oil

  • 1/4 cup parmesan cheese, shaved

  • 1/2 cup red or tricolor quinoa, cooked or brown rice

  • 1/2 pound strawberries, hulled and thinly sliced

  • salt, pepper to taste

For balsamic vinaigrette: 

  • 1/3 cup balsamic vinegar

  • 1/2 tablespoon maple syrup

  • 1 teaspoon dijon mustard

  • 1 small clove garlic, crushed

  • 3/4 cup olive oil

  • salt and pepper to taste

For quinoa:

  • 1 cup red or tricolor quinoa

  • 1 1/2 cups water

  • 1/2 teaspoon salt


Instructions

  1. Add quinoa, water and salt to a medium size pot. Bring to a boil. Lower heat. Cover and simmer for 15-20 minutes. Turn off heat. Let sit for 5 minutes.
  2. Remove quinoa, stir and spread evenly to cool on a sheet pan. Set aside or store in a container in the fridge to use later.
  3. Place onion in a small bowl with apple cider vinegar and cover with water. Let soak for 10 minutes. Rinse and squeeze out extra liquid.
  4. Prepare kale as directed above and place in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon salt. Massage the kale with your hands, kneading and squeezing until they begin to wilt and become soft. Set aside.
  5. Add onions to kale. Toss to combine.
  6. Whisk together balsamic vinegar, maple syrup, dijon mustard, garlic and olive oil, adding olive oil slowly in a drizzle until emulsified. Season with salt and pepper.
  7. Add dressing to salad, just enough to coat. Toss with sunflower seeds, quinoa and parmesan. Toss in strawberries. Adjust with salt & pepper.

Notes

  1. Salad can be prepped ahead in the morning and stored in the refrigerator. Add strawberries right before serving.
  2. Use short grain brown rice as an alternative to quinoa
  3. Leftover quinoa freezes well up to a few months or prepare quinoa a few days in advance.
  4. Nutritional yeast is a nice alternative to parmesan or leave out for vegan option
  • Category: Salad
  • Method: No Bake
  • Cuisine: American

Keywords: Kale salad, strawberries, kale, salad, nut free, dairy free, vegan, lacing kale

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