Walnut Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This vibrant bowl is packed with massaged kale, fluffy quinoa, crispy roasted chickpeas, creamy avocado, and a golden turmeric-lemon dressing that ties everything together with a bright, warming kick. The massage step is the secret weapon here — working olive oil and salt into the kale by hand softens the leaves and mellows their bitterness, turning them into something genuinely craveable rather than tough and chewy. Pumpkin seeds add a satisfying crunch and a boost of plant-based goodness, stepping in beautifully where tree nuts might otherwise appear in a salad like this. Every ingredient in this bowl is naturally free from walnuts, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe and delicious as written. The dressing comes together in one small bowl with pantry staples like ground turmeric, ginger, garlic, and fresh lemon juice, and it's punchy enough to make you want to drizzle it on everything. Whether you're meal-prepping for the week or building a showstopper lunch, this salad holds up well and looks stunning in the bowl.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 large avocado, pitted and sliced
- ½ cup shredded red cabbage
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a plate to cool slightly.
- 2
While the quinoa cooks, pat the drained chickpeas very dry with paper towels. Spread them on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and toss with the cumin, smoked paprika, and 1/4 tsp salt until evenly coated. Roast until the chickpeas are golden and crisp at the edges, 20–25 minutes, shaking the pan once halfway through.
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