Kale and Quinoa Salad with Ricotta Salata: A Modern Classic
A hearty, satisfying salad that transforms kale and quinoa into an irresistible, restaurant-worthy dish.
If you think kale salads are a trendy health food fad, think again. The kale and quinoa salad with ricotta salata has proven its staying power—not just as a nutritious staple but as a genuinely crave-worthy centerpiece. Inspired by experiences at beloved restaurants and classic cookbook wisdom, this salad combines hearty greens, nutty grains, tart fruit, toasted almonds, salty cheese, and a honey-mustard vinaigrette into a dish both simple and sublime.
Why This Salad Keeps Winning Fans
- Balanced textures: Every bite offers crunch, chew, and creaminess.
- Layered flavors: Savory kale meets bright lemon, tangy cherry, nutty almond, and mellow cheese.
- Meal versatility: Pack for lunch, serve as a side, or top with poached eggs or avocado to make it dinner-worthy.
- Nutrition: Kale and quinoa are packed with vitamins, minerals, plant protein, and fiber for lasting satiety.
Salad Origins: Restaurant to Cookbook to Home Kitchen
This salad’s journey began in restaurant kitchens, most notably The Smith in New York City, where the combination of kale, quinoa, dried cranberries, almonds, dill, and ricotta salata first wowed diners. Later, it appeared in The Smitten Kitchen Cookbook, reimagined with a few key tweaks—using dried cherries and a meticulously balanced vinaigrette. The motivation? To turn kale skeptics into ardent fans and bring restaurant magic home.
Ingredients and Substitutions
The recipe is beautifully adaptable and calls for bold, fresh components. Here is the exact lineup, with suggested swaps:
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Quinoa | 1/2 cup uncooked (or 1 1/2 cups cooked) | Any color works; substitute couscous or another grain |
| Black Kale (Cavolo Nero, Lacinato, Dinosaur, Tuscan) | 8 ounces | Substitute with curly kale or even spinach for a milder green |
| Slivered Almonds | 1/2 cup | Toast for flavor; swap with walnuts, pecans, or pepitas |
| Dried Cherries | 1/3 cup, chopped | Use dried cranberries for tang; raisins for sweetness |
| Scallions | 2–3, thinly sliced | Red onion or chives are good alternatives |
| Fresh Dill | 2 teaspoons, chopped | Optional but adds brightness; parsley or mint may substitute |
| Ricotta Salata | 2 ounces, crumbled or grated | Try feta for similar saltiness, or pecorino for a sharper flavor |
| Fresh Lemon Zest | A few gratings | Lemon zest lifts the flavors; don’t skip |
The Honey-Dijon Vinaigrette
Salads are often made or broken by their dressing, and this version hits the mark with tang, depth, and a hint of sweet to tame kale’s bitterness. The original calls for:
- 3 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 2 teaspoons smooth Dijon mustard
- 1 teaspoon coarse Dijon mustard
- Just shy of 1 teaspoon honey
- Salt and freshly ground black pepper to taste
This combination creates a vinaigrette that gently coats each leaf and grain without overpowering.
How to Prepare the Honey-Dijon Vinaigrette
- Whisk together both mustards, vinegar, and honey in a small bowl.
- Slowly drizzle in olive oil while whisking to emulsify.
- Season with salt and pepper to taste.
Adjust the honey and vinegar to your preferred level of sweetness and tang.
Step-by-Step: The Salad Assembly
- Cook the Quinoa: Rinse thoroughly to remove bitterness. Simmer the quinoa in salted water for 15–20 minutes until tender. Drain any remaining water and spread on a plate to cool quickly.
- Prepare the Kale: Wash and dry leaves. Remove the tough rib from center of each leaf, stack, and roll tightly, then slice crosswise into ribbons for even, delicate bites.
- Toast the Almonds: Place slivered almonds in a dry pan, stirring often over medium heat until golden brown. Let cool to stay crisp in the salad.
- Chop the Dried Fruit: Cut cherries (or cranberries) into bits for balanced distribution and pops of flavor.
- Slice Scallions and Chop Dill: These add color and nuance throughout the salad.
- Assemble: In a large bowl, combine kale, cooled quinoa, toasted almonds, dried fruit, scallions, and dill. Toss gently.
- Dress: Pour vinaigrette over ingredients and toss until everything is lightly coated.
- Add Cheese and Lemon Zest: Crumble ricotta salata or grate directly onto salad along with fresh lemon zest; toss once more.
Yield and Serving Notes
This recipe yields 2-3 generous meal salads or 4-5 side salads. Note that the kale will soften and the salad may shrink as it sits with the dressing—a handy trick for taming tough leaves but also a good reason to dress just before serving for maximum crunch.
Customization and Variations
The classic kale and quinoa salad is a canvas for seasonal tweaks and ingredient swaps. Community comments and kitchen tests suggest the following popular variations:
- Grains: Substitute couscous, farro, bulgur, or brown rice if quinoa is unavailable or not preferred.
- Greens: Switch out kale for cleaned baby spinach, arugula, or romaine for a lighter salad.
- Fruit: Mango, roasted squash, or pomegranate seeds add autumnal flair; dried apricots even work in a pinch.
- Nuts: Try pecans, walnuts, or pepitas—especially if prepping for allergies.
- Cheese: Feta, pecorino, goat cheese, or shaved parmesan all bring a unique bite.
- Protein add-ons: Make this salad a main by layering with poached egg, diced chicken, chickpeas, or avocado slices.
Perfect Pairings and Add-Ons
- Serve with grilled chicken or fish for a balanced dinner.
- Top with a poached or jammy egg for nutritional density at lunch.
- Scatter extra lemon zest for extra brightness.
- Add sliced avocado for extra creaminess.
Secrets to Kale Salad Success
- Massage the kale: Briefly rubbing kale with a pinch of salt and a drizzle of oil helps tenderize tough leaves and mellow bitterness. It’s an optional step but worth the effort, especially if you’re serving the salad immediately.
- Cool quinoa well: Prevent wilting greens and soggy salad by letting cooked quinoa cool fully before combining with kale.
- Toast nuts well and let cool: This maintains maximum crunch and flavor.
- Dress just before serving: For crisp texture, add the vinaigrette right before enjoying.
Frequently Asked Questions (FAQs)
Q: Can I make the salad ahead?
A: Yes—assemble all ingredients except nuts and cheese, which should be added right before serving to keep their texture fresh. Kale softens over time with dressing, so it is excellent for packed lunches or picnics.
Q: I have a quinoa allergy. What substitutes work?
A: Try cooked couscous, farro, bulgur, or brown rice instead. Adjust cooking times and quantities to match the substitute grain.
Q: Is it possible to use different greens?
A: Absolutely—baby spinach, romaine, or mixed greens will work. You’ll get a gentler texture and a different nutrient profile.
Q: Where can I get ricotta salata?
A: Many specialty grocery stores carry ricotta salata, typically near feta and other Mediterranean cheeses. If unavailable, use crumbled feta or pecorino as the best substitutes.
Q: Why rinse the quinoa?
A: Rinsing removes naturally occurring saponins, which can make the quinoa taste bitter. Use a fine mesh colander and rinse until the water runs clear.
Q: Can I increase the sweetness or tang of the dressing?
A: Yes—add more honey for sweetness or increase vinegar for tang. Mustard ratios can also be tweaked to suit your tastes.
Q: Can nuts be omitted for allergies?
A: Leave out nuts or use toasted pumpkin seeds (pepitas) for crunch without nuts.
Pro Tips for Restaurant-Level Results
- Use freshly grated lemon zest at the end to maximize aroma and lift.
- Toast nuts in advance for best color and flavor; let cool completely before combining.
- Don’t overload with dressing: Toss gently and add more only if needed; the kale should glisten rather than wilt under a heavy coat.
- Chill before serving: Ten minutes in the fridge helps flavors meld and makes the salad even more refreshing.
Serving Ideas and Seasonality
- Ideal for spring and fall when kale is sweet and abundant.
- Make it heartier in winter by adding roasted squash or root vegetables.
- Great for potlucks, picnics, and work lunches; holds up well without wilting quickly.
- Impressive enough for dinner parties—try serving on a platter topped with extra cheese and herbs.
User Comments and Community Tips
- “Looks divine, perfect for dinner after a busy week!”
- “Can I substitute quinoa with couscous or another grain?” Yes—it works beautifully.
- “I made it and added avocado for creamier texture.”
- “Switching out cranberries for dried cherries made it even better.”
With over 200 comments on original posts, community cooks continually discover new variations and improvements—keep experimenting and make the salad yours.
Nutrition Snapshot (Per Meal Salad Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 380–420 |
| Protein | 14–16g |
| Fiber | 7–9g |
| Vitamins A, C, K | High (from kale) |
Summary
The kale and quinoa salad with ricotta salata is an enduring recipe beloved for its adaptability, nutritional punch, and smart layering of flavors. Whether you follow the restaurant-inspired version, riff with seasonal produce, or make the most of pantry swaps, this salad delivers satisfying results every time. Try it as a meal, a side, or a showcase at your next gathering—and experience why kale and quinoa have earned their place as salad royalty.
