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Harvest Kale Salad

You'll love this Harvest Kale Salad - tossed with quinoa, sun-dried tomatoes, and radicchio, and dressed with the simplest and tastiest vinaigrette. It's light, tangy, refreshing, harmoniously layered and flavored, easy to make, and looks as good as it tastes! Free from dairy, egg, nuts, soy, wheat, gluten, animal products and by-products.
Course Salad
Cuisine N/A
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 116kcal
Author Laila Sbeinati


Kale Salad

  • 1 bunch (or 7 stalks) kale, washed well, stalks removed, and finely chopped
  • 1/2 small (~ 1 to 1.5 cup) radicchio, finely chopped
  • 1 C cooked quinoa
  • 2-3 green onions, finely chopped
  • 5-7 oil-packed sun-dried tomatoes, chopped
  • 1/4 C pumpkin seeds, I used roasted


  • 4 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1 garlic clove, minced (1/2 tsp)
  • 1/2 Tsp sea salt


  • In a large serving bowl, add kale, radicchio, quinoa, onion, and sun-dried tomatoes. Give it a good toss.
  • In a small bowl, whisk well all of vinaigrette ingredients. Pour over salad and mix until fully incorporated. 
  • Sprinkle pumpkin seeds and mix into the salad just before serving (to preserve seed texture). Store leftovers in the fridge in a lidded container.


If you have sun dried tomatoes that aren't packed in oil, you can still use them in this recipe. But keep in mind that you'll need to hydrate them first before you chop and add to salad. 


Calories: 116kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 152mg | Fiber: 1g | Vitamin A: 90IU | Vitamin C: 7.5mg | Calcium: 11mg | Iron: 1mg