Chef Michael Symon's Power Salad Recipe Is How to Fix It With Food Salads Side Dishes Lunch Dinner Vegetables Vegetarian Gluten-free

Eating healthier and finding new healthy recipes is on the top of my to-do list right now. After flipping through Michael Symon's cookbook, Fix It With Food, I knew the Power Salad would be the first recipe on my list to make. This amazing quinoa, kale and spinach salad recipe is full of flavor, textures and healthy ingredients. You've gotta try this easy quinoa, kale and spinach salad!

To make this healthy, wholesome energy salad you will need to gather the following gluten-free ingredients: quinoa, dried cherries, olive oil, red wine vinegar, Dijon mustard, honey, garlic, red onion, kale, spinach and walnuts. 

Serve this power salad as a side dish with dinner or for lunch. If you wanted to make this a dinner salad, stir in some cooked shredded chicken or shrimp. This is a great salad for meal prep, too.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

Quinoa

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cherries

Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 cloves garlic, minced (original recipe called for 1 clove garlic)

Salad

• 1 small red onion, thinly sliced
• 3 cups finely chopped kale
• 3 cups finely chopped fresh spinach
• 1/2 cup walnuts

Helpful Products

• Fix It With Food by Michael Symon
• Recipe Box
• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Saucepot
• Mixing Bowl

Recipe Notes

• Not a fan of kale? Try this recipe with all spinach. Not a fan of spinach? Use all kale.

• Store the salad in an airtight container in the fridge.

• To tame the red onion, you can soak it for a few minutes in water.

• You can substitute dried cranberries for the dried cherries.

Here's how to make it:

1. Toast the walnuts in a dry skillet until fragrant, about 2 minutes. Set aside.
2. Whisk together the vinaigrette ingredients. Season with salt and pepper. Add the onions and set aside.
3. Put the quinoa, water and a little salt into a saucepot. Bring to a boil, reduce heat and cook, partially covered, until quinoa pops open and is tender, about 15 minutes. Remove from the heat and add the dried cherries. Cover and set aside.
4. In a large bowl, combine the onions and vinaigrette, quinoa, kale, spinach and walnuts. Season with salt and pepper, if needed. Toss and serve.

Nutrition Facts Per Serving

Calories: 373

Total Fat: 23.6g

Saturated Fat: 2.9g

Cholesterol: 0mg

Sodium: 255mg

Total Carbohydrate: 37.5g

Dietary Fiber: 4.6g

Total Sugars: 14.9g

Protein: 8.3g

Vitamin D: 0mcg

Calcium: 147mg

Iron: 4mg

Potassium: 734mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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