Autumn Kale and Quinoa Salad with Chutney Dressing

This Autumn Kale and Quinoa Salad with Chutney Dressing is a vibrant, nutrient-packed dish that celebrates fall flavors. Hearty kale and fluffy quinoa are combined with roasted vegetables, crunchy nuts, and a sweet-spicy chutney dressing that ties everything together. Perfect as a main or a festive side dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

kalequinoasweet potatoesapplecranberriespecans (or walnuts)olive oilsalt and pepperapple cider vinegarmango chutneyDijon mustardgarlic

directions

Cook the quinoa according to package instructions and let it cool.

Peel and dice the sweet potatoes, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender and lightly browned.

Remove the stems from the kale and chop the leaves. Massage with a bit of olive oil until softened.

Dice the apple and roughly chop the pecans.

In a small bowl, whisk together mango chutney, apple cider vinegar, Dijon mustard, minced garlic, olive oil, salt, and pepper to create the dressing.

In a large bowl, combine kale, cooked quinoa, roasted sweet potatoes, diced apple, cranberries, and pecans.

Pour the chutney dressing over the salad and toss until everything is well coated.

Serve immediately or let it chill slightly to allow the flavors to meld.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 25 minutesTotal time: 45 minutes

Variations

Substitute roasted butternut squash or carrots for sweet potatoes.

Use baby kale or spinach for a milder green.

Add goat cheese or feta for a creamy, tangy addition.

Swap pecans for sunflower seeds to make it nut-free.

Use peach or apricot chutney for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Best served cold or at room temperature—no reheating necessary.

FAQs

Can I make this salad ahead of time?

Yes, assemble the components separately and toss with dressing just before serving.

What kind of chutney should I use?

Mango chutney is ideal, but any fruit-based chutney with sweet and tangy notes will work.

Can I make this salad vegan?

Yes, it’s naturally vegan if you use a vegan-friendly chutney and Dijon mustard.

Can I use pre-cooked quinoa?

Absolutely, just make sure it’s cooled before adding to the salad.

How do I massage kale?

Use your hands to rub olive oil into the kale leaves for 2–3 minutes until they become darker and tender.

Is this salad gluten-free?

Yes, as long as all packaged ingredients (like chutney or mustard) are gluten-free.

Can I freeze this salad?

Freezing is not recommended as the texture of the kale and apples will suffer.

What apples work best?

Crisp varieties like Honeycrisp, Fuji, or Pink Lady hold up well and add a sweet-tart flavor.

Can I use dried cherries instead of cranberries?

Yes, dried cherries or even raisins are a good alternative.

Is it good for meal prep?

Definitely—just store the dressing separately and mix before eating.

Conclusion

Autumn Kale and Quinoa Salad with Chutney Dressing brings together seasonal ingredients and bold flavors in a refreshing, hearty dish. Whether you’re prepping lunch, serving a fall dinner, or contributing to a holiday table, this salad is a delicious, wholesome choice that balances sweetness, texture, and nutrition perfectly.

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