California Chopped Kale Salad

California Chopped Kale Salad. Vegan, Gluten Free. Quinoa, kale and all the veggies, plus flaked coconut & juicy grapes with a champagne vinaigrette.





Ready In:

25 min

Health Score:



  • 1 cup quinoa uncooked, or 3 cups
  • 3 cups kale de-stemmed, chopped
  • 1 bell pepper diced, any colour, i used green
  • 1 cup carrots finely shredded
  • 1 cup edamame or chickpeas
  • 1 cup grapes sliced
  • ½ cup sweet corn
  • ½ cup flaked unsweetened coconut
  • ½ cup pecans crushed

  • ¼ cup fresh cilantro chopped

  • ¼ cup water filtered

  • 2 ½ tablespoons champagne vinegar or wine vinegar

  • 1 tablespoon maple syrup

  • 3 teaspoons dijon mustard

  • 2 tablespoons shallot chopped

  • ¾ teaspoon sea salt

  • ½ teaspoon black pepper

Step by Step Instructions

Step 1

In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.

Step 2

In a large salad bowl, add the kale and chop it up with kitchen scissors.

Step 3

Next add your oats and almonds to your high powered blender. Pulse until a meal forms and resembles a grainy flour mixture.

Step 4

In a food processor, pulse the bell pepper and carrots until finely shredded. Add into the bowl of kale. Then add the rest of the salad ingredients and mix well. 

Step 5

Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.

Step 6

Pour the dressing over the salad, mix and enjoy!

Hi! I’m Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you’ve ever felt!
Shannon Leparski

Blog owner, The Glowing Fridge