By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
303 cal · 45 min
Kale Salad with Quinoa, Parmesan Cheese and Sunflower Seeds
Recipe GLPR7acac68a6fb5e3
A vibrant and nutritious kale salad featuring tender massaged kale, nutty quinoa, and topped with shredded Parmesan cheese and sunflower seeds. The bright raspberry vinegar dressing with honey and garlic perfectly complements the earthy flavors of the greens, creating a refreshing side dish or light appetizer.
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Ingredients
¼ cup dried apricots, finely chopped
1 teaspoon minced garlic
1 teaspoon honey
8 cups fresh kale, roughly chopped into bite-sized pieces
1½ tablespoons extra virgin olive oil
¼ cup shredded Parmesan cheese
¼ cup cooked and cooled red quinoa
2 tablespoons raspberry vinegar
¼ cup sunflower seeds
Directions
Prepare the red quinoa according to package directions. Once cooked, spread it on a plate to cool completely.
In a small bowl, whisk together the minced garlic, raspberry vinegar, olive oil, and honey until well combined. Set the dressing aside.
In a large bowl, combine the chopped kale, cooled quinoa, dried apricots, and sunflower seeds.
Pour the dressing over the salad ingredients and toss well to coat everything evenly.
Using your hands, gently massage the kale for 1-2 minutes to soften it and help the flavors meld together.
Lightly toss in the shredded Parmesan cheese until distributed throughout the salad. Serve immediately or refrigerate until ready to serve.
Comments
Raspberry vinegar is the real catch here—Food Lion and Harris Teeter carry it, but it's a specialty aisle item that means a second stop if you're not at a full-service grocer; ALDI and Walmart may stock it sporadically. Everything else (kale, quinoa, parmesan, sunflower seeds, apricots, honey, garlic, olive oil) lands at any Charlotte chain. The actual prep is closer to 20 minutes of work once quinoa cooks, so budget 35 minutes total if you already have it on hand. At roughly $2.50–$3.00 per serving, it's midweek-friendly, built on pantry staples and one head of kale. Kale salads hold well in the fridge for a day or two if you dress it lightly and store the vinaigrette apart, making it honest leftovers for lunch.
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