Modern Greek Salad with Kale and Quinoa
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
18 mins
-
Cook Time
18 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
306 kcal
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Course
Salad
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Cuisine
Mediterranean
Modern Greek Salad with Kale and Quinoa
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A copycat of my favorite Panera Bread salad, this Modern Greek Salad features a base of roasted red pepper quinoa, massaged kale, romaine, and lots of tasty toppings dressed in a delicious Greek Lemon Vinaigrette. Recipe yields 4 small side salads or 2 large salads.
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Ingredients
- ½ cup dry quinoa (or 1-1.5 cups cooked)
- ¾ cup water
- salt and pepper to taste
- 2-3 cups chopped kale leaves
- 1-2 cups chopped romaine lettuce
- ¼-½ cup diced roasted red pepper
- ½ English cucumber, chopped
- ¼-½ crumbled Feta cheese
- ¼ cup sliced almonds
- ¼ cup Pickled red onion or thinly sliced raw red onion
LEMON GREEK VINAIGRETTE
- ⅓ cup olive oil
- 2 TBSP fresh lemon juice
- 2 TBSP red wine vinegar
- 1 clove garlic, peeled, smashed, and minced (fresh is best here)
- ¼ tsp dried oregano leaves
- ¼ tsp dried basil
- ⅛ tsp salt plus extra to taste
- ⅛ tsp pepper or to taste
- 2-3 tsp sweetener of choice (sugar, honey, agave, etc...)
OPTIONAL EXTRAS
- diced green bell pepper
- chickpeas
- fresh diced tomato
- pickled banana peppers
- kalamata olives
- Pepperoncini peppers
Instructions
FOR THE QUINOA
- First rinse and drain quinoa using a mesh strainer/sieve. If using leftover cooked quinoa, skip to step 4.
- Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Season cooked quinoa with salt and pepper, to taste, and fluff with a fork. Transfer to a bowl with chopped roasted red pepper and mix. Place in fridge to cool before adding salad greens.
GREEK LEMON VINAIGRETTE
- Combine all the ingredients in a bowl and whisk to combine. Alternatively you can add the ingredients to a lidded mason jar and shake well to mix. The addition of a sweetener is 100% optional here, simply use it to help customize the tartness of the lemon dressing to your taste. Set aside to let the flavors mingle.
- To balance out the flavor and try to mimic the Panera dressing, I added 2 teaspoons of sugar. Feel free to use honey, pure maple syrup, or even agave to sweeten your dressing to taste.
- For a tart dressing, skip the sweetener. You can even serve with lemon wedges to add an extra burst of tartness. Sometimes I'll skip the sugar, add extra lemon, and then whisk in some crumbled feta to the dressing. It's super tasty!
LET'S MAKE A SALAD!
- Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces. Gently massage kale leaves with a drizzle of olive oil and a pinch of salt. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!
- Combine kale with chopped romaine lettuce, chopped cucumber, and cooled quinoa
- Mix up dressing once more and pour half into the salad mixture. Toss to coat.
- Divide salad into bowls and top with sliced almonds, crumbled feta, raw or pickled red onion, and choice of optional extras. I love loading mine up with extra feta and cucumber! Serve with remaining dressing on the side and add to taste. Enjoy!
Notes
- Recipe yields 2 large salads or 4 side salads perfect for pairing with a cup of soup or a sandwich.
- This salad can absolutely be made in advance! If you'd like to add this salad to your weekly meal prep rotation, skip the romaine and use all kale (it's so sturdy it holds up great in the fridge for several days) *or* keep the romaine in a separate baggie to add the salad before serving.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
0.1mg
(0%)
Sodium
217mg
(9%)
Potassium
408mg
(12%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4462IU
(89%)
Vitamin C
41mg
(46%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 217mg | 9% |
| Potassium | 408mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4462IU | 89% |
| Vitamin C | 41mg | 46% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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