Easy Kale and Quinoa Salad with Carmelized Shallot Dressing
Mar 06, 2024 • Updated Sep 25, 2024
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This kale and quinoa salad features chopped kale, fluffy quinoa, hearty white beans, Brussels sprouts, snap peas, and roasted pistachios tossed in a caramelized shallot dressing.
Why You’ll Love This Kale and Quinoa Salad
Calling this one the Beans and Greens Salad with a Caramelized Shallot Dressing so good I could literally drink it 🤌🏼If you’re not a big kale salad recipe fan, I urge you to put your differences aside and give this one a shot. It has the perfect crunch, and so much heartiness, and remember how good I said the dressing is?!
I’m not one to crave a salad (like, ever really) but I eat this at least once a week and it has everything a good salad should!!! It’s really one of my favorite things right now and I’m positive it will be yours too!
If you’re loving kale and white beans like me, try these recipes: Kale & White Bean Salad or Korean Kale and White Bean Soup.
Ingredient Notes
- navy beans
- cooked quinoa
- fresh kale: I used lacinato kale aka dinosaur kale or Tuscan kale. You could use another variety if desired.
- snap peas
- raw Brussels sprouts
- roasted pistachios
Dressing
- neutral oil like avocado oil
- extra virgin olive oil
- shallots
- sherry vinegar or champagne vinegar: If using sherry vinegar, you may not need to add quite as much maple syrup.
- Dijon mustard
- maple syrup
- kosher salt or sea salt
- black pepper
Step-by-Step Instructions
- To make the dressing, you can either confit it to caramelize or do it in a pan.
- To confit (Method 1): Add neutral and olive oil in a small saucepan along with shallots and bring the mixture to a low simmer. Be sure the heat is not too high, as you don’t want to fry the shallots. Let this cook, low and slow, covered, for about 45 minutes to an hour. You’ll end up with a beautifully infused oil. Alternatively, throw the mixture in the oven at 350F for an hour (be sure to use a heat-safe pan). When ready the shallots will be nicely golden brown and caramel in colour.
- To caramelize in the pan (Method 2): Add 3 tbsp of neutral oil to a pan over medium heat. Add the shallots and a pinch of salt and pepper, to taste. Cook shallots until they start to brown evenly, being sure to stir occasionally. Cook for 8-10 minutes, until tender and golden brown.
- Next add about 3/4 of the confited or caramelized shallots to a blender along with all of the oil, vinegar, maple syrup, and mustard. If using sherry vinegar, hold off on adding maple syrup until later. Start to taste the dressing, adding salt and pepper, to taste. Be generous with the salt as the dressing will really come together once properly seasoned. Add maple syrup, to taste as well. Once happy with the flavor, add in the remaining cooked shallots and shake well. Transfer to a small bowl or mason jar.
- To serve the salad, add beans, cooked quinoa, chopped kale, snap peas, Brussels sprouts, and roasted pistachios to a large bowl. Add dressing to taste and toss all ingredients. You’ll end up with leftover dressing.
Secrets to Success
- As with most salads, you can add additional ingredients as desired. Suggested add ins or swaps include sliced cherry tomatoes, red onion, bell pepper, sweet apples, pumpkin seeds or sunflower seeds, creamy avocado, fresh herbs, and/or crunchy almonds.
- Add your favorite protein to make this a main dish. Tofu, tempeh, or additional beans or lentils work well. Or serve as a side dish– you can’t go wrong!
Storage Tips
I recommend not tossing the entire salad with dressing if you want to store leftovers. Store the undressed salad in an airtight container for up to 3 days. Toss with the dressing when ready to serve.
This makes a great meal prep salad– store in individual containers with a side of dressing for an easy grab-and-go meal.
Recipe FAQs
I use lacinato kale (aka dinosaur kale or Tuscan kale). You could also use curly kale, but it’s a little tougher and more bitter.
More Healthy Salad Recipes
- Kale Caesar Salad
- Easy Vegan Broccoli Salad
- Pesto Powder Salad
- Chinese Chickpea Salad
- Broccoli Caesar Salad
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Kale and Quinoa Salad with Carmelized Shallot Dressing
Ingredients
- 1 cup navy beans rinsed and drained
- 1 1/2 cups cooked quinoa
- 1 1/2 cups lacinato kale chiffonaded
- 1 cup snap peas sliced diagonally
- 1 cup raw brussel sprouts shaved thinly
- 3 tbsp roasted pistachios chopped
Dressing
- 3/4 cup neutral oil avocado or other
- 3/4 cup olive oil
- 5 shallots finely diced
- 1/4 cup sherry vinegar or champagne vinegar
- 2 tsp dijon mustard
- 1-2 tbsp maple syrup to taste *see recipe notes
- Kosher salt to taste
- Black pepper to taste
Instructions
- To make the dressing, you can either confit to caramelize or do this in a pan.
- To confit (Method 1): Add neutral and olive oil in a saucepan along with shallots and bring the mixture to a low simmer. Be sure the heat is not too high, as you don’t want to fry the shallots. Let this cook, low and slow, covered, for about 45 minutes to an hour. You’ll end up with a beautifully infused oil. Alternatively, throw the mixture in the oven at 350F for an hour (be sure to use a heat safe pan). When ready the shallots will be nicely golden brown and caramel in colour.
- Next add about 3/4 of the confited or caramelized shallots to a blender along with all of the oil, vinegar, maple syrup and mustard. If using sherry vinegar, hold off on adding maple syrup until later. Start to taste the dressing, adding salt and pepper, to taste. Be generous with the salt as the dressing will really come together once properly seasoned. Add maple syrup, to taste as well. Once happy with the flavour, add in remaining cooked shallots and shake well.
- To serve the salad, add beans, cooked quinoa, kale, snap peas, brussel sprouts and roasted pistachios to a large salad bowl. Add dressing to taste and toss all ingredients. You’ll end up with leftover dressing.
Notes
Secrets to Success
- As with most salads, you can add additional ingredients as desired. Suggested add ins or swaps include sliced cherry tomatoes, red onion, bell pepper, sweet apples, pumpkin seeds or sunflower seeds, creamy avocado, fresh herbs, and/or crunchy almonds.
- Add your favorite protein to make this a main dish. Tofu, tempeh, or additional beans or lentils work well. Or serve as a side dish– you can’t go wrong!
Storage Tips
I recommend not tossing the entire salad with dressing if you want to store leftovers. Store the undressed salad in an airtight container for up to 3 days. Toss with the dressing when ready to serve. This makes a great meal prep salad– store in individual containers with a side of dressing for an easy grab-and-go meal.Nutrition information is automatically calculated, so should only be used as an approximation.
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