Last Updated on February 10, 2026 by Christin Gillespie

Easy and delicious, this Kale Quinoa Salad with Maple Dijon Vinaigrette is the perfect vegan recipe for a healthy bite. Massaged kale, fluffy quinoa, crunchy seeds, and creamy avocado all get tossed in a homemade maple Dijon dressing recipe to create a quick dinner or refreshing meal prep option!

Kale quinoa salad with maple Dijon vinaigrette with diced avocado, sunflower seeds, hemp seeds, and pumpkin seeds in a white bowl with a fork in it.

If you think you’re not a kale fan, just wait until you try this Kale Quinoa Salad with Maple Dijon Mustard Vinaigrette. This recipe proves that the nutrient-dense leafy green can taste seriously amazing!

As a fellow kale salad fanatic, I have rounded up my tried-and-true tips to ensure that every bite is enjoyable. My recommendations include buying pre-washed organic kale, removing the stems and roughly chopping the leaves, and massaging the kale leaves with fresh lemon juice for about 2 minutes. Follow these simple steps and you’re set up for kale salad success.

Once the kale is perfectly prepared, the rest of the ingredients can be tossed in. Fluffy quinoa, a trio of seeds, creamy avocado, and maple Dijon vinaigrette come together to create a kale salad masterpiece. I’ll warn you, it’s addictive in the best way. Thus, be sure to stock up on the quinoa kale salad and dressing ingredients so you can enjoy easy meals or yummy leftovers all week!

Why You Need This Kale Quinoa Salad Recipe

Quick and Easy: Ready in under 20 minutes, making it the perfect kale quinoa salad to enjoy on busy days.
Vegan and Vitamin-Loaded: Nutrient-dense kale, protein-packed quinoa, omega-3-rich seeds, healthy fat avocado, and a homemade maple Dijon vinaigrette make this salad a well-balanced meal for a clean eating lifestyle.
Meal Prep Approved: This salad stores well in the fridge, making it a healthy option for the week ahead!

Kale quinoa salad with maple Dijon dressing, avocado, pumpkin seeds, hemp seeds, and sunflower seeds in a white bowl with a fork in it.

Vegan Quinoa Kale Salad Ingredients

Organic Curly Kale: Full of vitamins and high in antioxidants, kale is the perfect sturdy base for this quinoa salad recipe. I highly recommend buying organic pre-washed kale for convenience; that way, you just need to remove the large stems, chop or tear the leaves, and massage.
Organic Quinoa: This fluffy add-in is packed with plant-based protein and fiber, making this kale salad a truly filling meal. Feel free to cook it in advance and store it in the fridge to make assembling the salad even quicker.
Organic Seeds: A trio of hemp seeds, pumpkin seeds, and sunflower seeds gets sprinkled in to add crunch and omega-3s.
Organic Maple Dijon Vinaigrette: A homemade combination of extra-virgin olive oil, fresh lemon juice, pure maple syrup, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper. It’s the perfect dressing to bring this quinoa kale salad together.

Vegan kale quinoa salad ingredients with avocado, sunflower seeds, hemp seeds, pumpkin seeds, and maple Dijon vinaigrette on a white marble counter.

How to Make This Quinoa Kale Salad Recipe

Kale. Remove the stems from the pre-washed kale and roughly chop or tear the leaves. Add the prepped kale to a large mixing bowl, squeeze over the fresh lemon juice, and massage with clean hands for about 2 minutes to soften.
Add. To the kale bowl, add the cooled quinoa, cubed avocado, and seeds.
Maple Dijon Vinaigrette. In a small bowl, whisk together all the ingredients for the quinoa kale salad dressing until smooth and well combined.
Toss. Pour the vinaigrette over the salad and gently toss to combine, being careful not to mash the avocado.
Serve. Divide between bowls and enjoy!

Quinoa kale recipe with avocado, maple Dijon dressing, sunflower seeds, pumpkin seeds, and hemp seeds in a mixing bowl.

Make This Quinoa Kale Salad and Dressing Crave-Worthy

Nail the Kale: Buy pre-washed organic kale for convenience, always remove the stems and chop or tear the leaves, and never skip the massaging step. Follow these tips and you’re good to go.
Cool the Quinoa: Allow the quinoa to completely cool before tossing it with the salad. I recommend preparing it in advance and storing it in the fridge for an efficient and effortless salad assembly.
Maple Dijon Vinaigrette: In the quinoa kale salad dressing recipe, be sure to use fresh, organic ingredients. This enhances both the flavor and nutritional benefits.

Storing

Storing: Transfer the salad to a glass container and refrigerate for up to 3 days. For best results, add the vinaigrette and freshly cubed avocado just before serving.

Kale quinoa salad recipe with maple Dijon vinaigrette, avocado, sunflower seeds, pumpkin seeds, and hemp seeds in a white bowl with a fork.

Prayer

Heavenly Father, thank You for this salad that is before us. Thank You for the healthy ingredients used to prepare it so that our temples may be strong and full of energy. Let every mindful bite bring gratitude to our hearts for the gift it is to nourish and honor the bodies You have blessed us with. In Jesus’ Name, Amen.

More Kale Recipes to Create Next

If you made this Kale Quinoa Salad with Maple Dijon Vinaigrette recipe, I’d love for you to leave a rating and share a review below! Your feedback brightens my day and helps others find the blog. Don’t forget to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

Kale Quinoa Salad with Maple Dijon Vinaigrette

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Author: Christin Gillespie
Prep Time: 15
Total Time: 15
Yield: 4 1x
Category: Salad
Method: Tossing
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

KALE

6 cups pre-washed curly kale, destemmed and roughly chopped/torn
½ fresh lemon juice

MAPLE DIJON VINAIGRETTE

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tsp Dijon mustard
2 garlic cloves, minced
Sea salt and freshly ground black pepper, a pinch

SALAD

1 cup dry quinoa, cooked and cooled (2 cups total)
1 large or 2 small avocados, chilled and cubed
¼ cup raw hemp seeds
¼ cup raw pumpkin seeds
¼ cup raw sunflower seeds

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Instructions

Kale. Remove the stems from the pre-washed kale and roughly chop or tear the leaves. Add the prepped kale to a large mixing bowl, squeeze over the fresh lemon juice, and massage with clean hands for about 2 minutes to soften.
Add. To the kale bowl, add the cooled quinoa, cubed avocado, and seeds.
Maple Dijon Vinaigrette. In a small bowl, whisk together all the ingredients for the quinoa kale salad dressing until smooth and well combined.
Toss. Pour the vinaigrette over the salad and gently toss to combine, being careful not to mash the avocado.
Serve. Divide between bowls and enjoy!

Notes

Nail the Kale: Buy pre-washed organic kale for convenience, always remove the stems and chop or tear the leaves, and never skip the massaging step. Follow these tips and you’re good to go.

Cool the Quinoa: Allow the quinoa to completely cool before tossing it with the salad. I recommend preparing it in advance and storing it in the fridge for an efficient and effortless salad assembly.

Maple Dijon Vinaigrette: In the quinoa kale salad dressing recipe, be sure to use fresh, organic ingredients. This enhances both the flavor and nutritional benefits.

Storing: Transfer the salad to a glass container and refrigerate for up to 3 days. For best results, add the vinaigrette and freshly cubed avocado just before serving.

Hello! I'm Christin.