From Once Upon a Chef
Autumn Kale and Quinoa Salad with Chutney Dressing
- Time
- 30 min
- Makes
- 4
- Ingredients
- 16
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Ingredients
- 3½ tablespoons lemon juice, (from 1 to 2 lemons)
- 3 tablespoons store-bought mango chutney
- 1½ tablespoons honey
- 1 clove garlic, (minced)
- 1¾ teaspoons curry powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 4 cups chopped kale, (thick stems/ribs removed)
- 2 cups cooked quinoa ((I buy it frozen; see note))
- 1 cup shredded carrots, (from 2 to 3 carrots)
- 1 cup thinly sliced red bell pepper, (from 1 pepper)
- 1 cup thinly sliced celery, (from 1 to 2 celery stalks)
- 1 cup grapes, (halved)
- 3 tablespoons chopped fresh cilantro ((optional))
- ⅔ cup roasted salted cashews
Nutrition · per serving
- Calories
- 545 kcal
- Fat
- 33 g
- Fiber
- 7 g
- Sugar
- 27 g
- Sodium
- 505 mg
- Protein
- 10 g
- Carbohydrate
- 58 g
- Saturated fat
- 5 g
As published by Once Upon a Chef.
The method
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