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The Winter Salad: all year affair!

When you think of salads, your mind might drift to summer picnics and light, leafy greens. However, salads are not just for the warmer months. Winter salads can be just as delightful, offering hearty textures, bold flavors, and a treasure trove of nutrients to keep you healthy during the colder days.

Kale and Quinoa Salad

Even when kale has been frozen, it does have a stronger flavour than most leafy greens. So here’s what goes in this kale salad:

  • Frozen kale – can be marinated in olive oil once thawed

  • Fresh herbs – dill and coriander/cilantro is my favourite mix. Both are beautifully fragrant, so they add great flavour to temper the otherwise rather dominant flavour of kale.

  • Raw Almonds – or other nuts, for texture and flavour

  • Quinoa – to fill it out, add texture and nutty flavour

  • Red onion – for freshness

  • Feta – salty little pops of creamy feta is always a welcome addition to salads!

  • Lemon dressing – it’s fresh and zesty


  • 8 cups of kale, marinate with olive oil

  • 1 cup quinoa, boil in two cups of water

  • Dressing

  • Zest of 1 large lemon

  • 3 tbsp of lemon juice

  • 3 tbsp of olive oil

  • 1 tsp of Dijon mustard

  • 1 garlic clove

  • 1 tsp sugar

  • salt and pepper, seasoning

  • Salad

  • 1/4 cup dill leaves , roughly chopped

  • 1/4 cup coriander/cilantro leaves , roughly chopped

  • 1 red onion , quartered and finely sliced (optional)

  • 1/2 cup chopped almonds

  • 100 g crumbled feta



  1. Thaw out kale and add olive oil to marinate. Season with salt and pepper. Leave for 30 minutes.


2. Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)

  • Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.

  • Remove from heat, leave lid on, and rest for 5 - 10 minutes. Can warm up later when ready to serve. Can be served cool.


3. Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.


4. Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.

  • Toss well.

  • Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts. Enjoy!

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