Vermont Kale Salad

Vermont Kale Salad

This Vermont kale salad is a great addition to any summer barbecue. It also goes great with grilled chicken, tuna, or it can also be served as a side dish. Kale is such a fabulous super food and is delightful in this salad.

I first went on a mission to recreate this salad after visiting Vermont with my husband. If you haven’t been to Vermont before it is absolutely beautiful and there is a ton of great food. We ate a similar salad at the Woodstock Farmer’s Market and I was hooked. I tried recreating a few times before I got it right. It really is super simple but so delicious. 

This salad is a great summer salad and it is also a fun salad to bring to a potluck since the kale doesn’t tend to get as wilted as lettuce. The bell peppers also have a nice crunch.

When making this salad be sure to use a 3/4 cup of cooked quinoa which is about 1/4 cup uncooked and 1/2 cup of water.

Vermont Kale Salad

This Vermont kale salad is a great addition to any summer barbecue. It also goes great with grilled chicken, tuna, or it can also be served as a side dish.
Author Two Pink Peonies

Ingredients

  • 1 bunch kale washed and cleaned
  • 1 small red onion diced
  • 1 red or orange bell pepper diced
  • 1/4 cup quionoa
  • 1/2 cup chopped grape tomatoes

For the dressing

  • extra virgin olive oil
  • balsamic vinegar
  • lemon juice fresh squeezed is best

Instructions

  • Cook the quinoa as directed on the packaging and let it cool.
  • Remove the kale stems and chop your kale into bite size pieces.
  • Add the remaining ingredients to the cooled quinoa and mix well before adding the dressing. Let the dressing soak for at least 20 minutes before serving.

For the dressing

  • For the dressing, combine equal parts extra virgin olive oil, balsamic vinegar, and lemon juice, shake well and set aside.

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Vermont kale salad

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