Ingredients

1/2 cup dry quinoa (cooked according to package directions)

1/2 cup frozen edamame (cooked according to package directions)

1/2 bunch curly kale (about 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed)

1/2 cup fresh blueberries

1/2 cup red grapes (halved)

1/2 cup dried cherries (chopped if necessary; dried cranberries may be substituted)

1/3 cup feta, goat, or parmesan cheese (crumbled or shredded)

1/4 cup sunflower seeds (unsalted preferred)

1/4 cup walnuts (chopped, unsalted preferred)

1/4 cup orange juice

2 tablespoons olive oil

1 garlic clove (finely minced or pressed)

1 teaspoon granulated sugar

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

1 heaping tablespoon Greek yogurt (0% fat recommended; sour cream may be substituted)

Instructions

Step 1: Cook the quinoa according to the package directions, usually using 1 cup of water for 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. Save any extra quinoa for another use.

Step 2: Cook the edamame following package instructions. Drain and add to the bowl with the quinoa.

Step 3: Add the kale, blueberries, halved grapes, dried cherries, cheese, sunflower seeds, and walnuts to the bowl. Stir gently to combine and set aside.

Step 4: In a glass jar with a lid, combine the orange juice, olive oil, minced garlic, sugar, salt, and pepper. Seal the jar and shake vigorously for 1 to 2 minutes to mix well.

Step 5: Add the Greek yogurt to the jar and shake until the dressing becomes creamy and fully incorporated, about 1 minute. Taste and adjust seasoning by adding more salt or pepper as needed. A slightly saltier dressing helps flavor the salad properly.

Step 6: Pour the desired amount of dressing over the salad. Toss thoroughly to combine all ingredients and serve immediately. Store any leftover dressing in an airtight container in the fridge for up to one week, shaking well before each use.

Tips & Variations

Use dried cranberries instead of dried cherries if preferred or unavailable.

Swap walnuts with pecans or almonds for a different nutty texture.

For a vegan version, replace the cheese with a plant-based alternative and omit Greek yogurt or use a dairy-free yogurt.

To soften the kale, massage it gently with a little olive oil before adding other ingredients.

FAQs

Can I prepare this salad in advance?

It’s best to keep the dressing separate and toss it with the salad right before serving to maintain freshness and texture. You can prepare the individual ingredients a day ahead and assemble just before eating.