Chef Michael Symon's Power Salad Recipe Is How to Fix It With Food (25 Minutes) Salads Side Dishes Lunch Dinner Vegetables Vegetarian Gluten-free Grains

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. Check out the health benefits of walnuts, the health benefits of quinoa, the health benefits of kale and the health benefits of spinach! 

Not a fan of kale? Try this recipe with all spinach. Not a fan of spinach? Use all kale. You can also substitute dried cranberries for the dried cherries.

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.

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

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. (To tame the red onion, you can soak it for a few minutes in water.)
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. Store the salad in an airtight container in the fridge.

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