This Kale and Quinoa Salad with apples, chick peas and currants will brighten up any winter’s day. Hearty and delicious, it is packable, vegan and can be made ahead! Perfect for potlucks, gatherings and midweek lunches.
Be with those who help your being.~ Rumi
I’m so excited to share one of Tonia’s recipes today. Some of you know Tonia from the former restaurant we had together, called Mizuna. She currently lives on San Juan Island and will start sharing her recipes here on the blog! Her Winter Happiness Salad is made with Lacinato Kale, quinoa, chickpeas, apples and currants and really does bring a smile to your face when making it. At least it did for me.
Perhaps it was because I was reminiscing about our sweet friendship – and can’t help but tell you a little story about us. Tonia and I were born in the same hospital, 10 days apart. We lived in the same housing complex, while we were babies. Our moms worked in the same hospital. We grew up in the same town just a couple of miles apart, but strangely, still had never met!
It wasn’t until we both went away to boarding school hundreds of miles away from home, that our paths finally crossed. Looking back, I know it was providence.
There are souls that you meet on this journey of life that feel destined. Our friendship has grown, deepened and endured the natural ebbs and flows that come with being in relationship, living, and residing in different places.
Though we both experienced so many changes, her love and friendship has felt constant, grounding and supportive. We can go months without speaking, yet I still feel her loving energy, like the sweetest scent in the air.
Today is Tonia’s birthday and I’m feeling especially thankful for her and all the wisdom, groundedness and inspiration she has given me for most of my life. AND – I’m so excited to share more of her beautiful energy and presence with you here too, through her recipes!
The Winter Happiness Salad is packed full of healthy nutrients. Beautiful deep green lacinato kale, crisp juicy apples, dried currants, hearty chickpeas and quinoa. Once the quinoa is cooked, it’s just a matter of a little happy chopping, then combining the ingredients together.
Dried currents give the salad a little natural sweetness and added texture.
Massaging the kale with a little olive oil and salt beforehand tenderizes it and makes it much more pleasant to eat raw. Make sure to remove any tough veins.
Place the tenderized kale along with the remaining ingredients in a large bowl and drizzle with the flavorful vinaigrette.
Then gently combine. Feel the happiness start to bubble inside you.
What I love about this hearty vegan salad is that it can be made ahead, and holds up well for several days in the fridge – making it ideal for Sunday meal prep and midweek lunches.
It’s also a great salad to make ahead for potlucks or gatherings.
Give this Kale, Quinoa and Apple Salad a go this weekend and let us know how you like it in the comments below!
Have a beautiful weekend!
For more make-ahead, vegan salads be sure to visit here.
Kale Quinoa Salad with Apples and Chickpeas
Winter Happiness Salad! Kale and Quinoa Salad with Apples, Chickpeas and Currants! A hearty vegan salad that can be made ahead- perfect for potlucks, gatherings or midweek lunches!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: salad, vegan,
- Method: tossed
- Cuisine: Northwest
- 3 cups cooked Quinoa ( 1 ¼ cup dry)
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 bunch Lacinato Kale, de-stemmed, cut into one inch pieces
- 2 teaspoons olive oil
- pinch of salt
- 1 bunch flat leaf Italian parsley, rinse and finely chop
- 1 large apple, chopped into small bite sized pieces.
- 2 scallions, chopped
- 1 ½ cups chickpeas, (15 ounce can, drained and rinsed, if using canned)
- ⅓ cup dried currants
- 1 ½ teaspoons lemon zest ( about 1 medium lemon)
***Fennel and Coriander are both amazing for supporting the digestive system.
Get quinoa cooking and cool to room temperate. (Quinoa can also be made ahead of time and refrigerated until ready to use.)
Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the olive oil while whisking.
Toast fennel and coriander seeds in a cast iron skillet (or any pan will do) and give them a few stirs until they just start to give off their lovely fragrance, about 30 seconds. Grind with mortar and pestle or spice grinder.
Rinse and pat dry kale leaves and remove ribs and stems. Place in a large bowl and add the 2 teaspoons olive oil and a pinch salt. Rub the salt and oil in the leaves with your hands to tenderize the kale.
Add the cooled quinoa, parsley, apple, scallions, chickpeas, currants, lemon zest and ground spices to the bowl with the kale and toss gently with the vinaigrette.
Taste and adjust salt and vinegar, adding more to taste.
Options for a heartier salad: top with feta and/or toasted walnuts when serving.
Makes about 6 1/2 cups
Serves 4-6 for a hearty lunch. Or 8-10 as a side dish. Makes delicious leftovers. Fantastic to make ahead and refrigerate, giving flavors a chance to fully develop.
If making ahead, taste right before serving and add more vinegar/ and or salt if necessary.
Keywords: kale and quinoa salad, lacinato kale salad, winter salad, winter kale salad, kale and apple salad, vegan kale salad, make ahead salads, winter happiness salad