Copycat Jen's Herb Salad (Kale Vinaigrette)

medium bowl of kale salad ingredients placed next to apple cider vinaigrette jar

5 from 2 votes

Copycat Jen's Herb Salad (Kale Vinaigrette)

This delightful Copycat Jen's Herb Salad (Kale Vinaigrette) comes together in minutes. It's a special blend of savory and sweet honey, Dijon mustard, extra virgin olive oil, earthy kale, feta cheese, quinoa, and aromatic fresh greens. This recipe is simple to prepare and will leave you wanting more.

Prep Time25

Total Time20

Course: dressing, Salads, Side Dish

Cuisine: American

Keyword: apple cider vinaigrette, vinaigrette dressing

Servings: servings

Author: Lama

Equipment

medium bowl

Ingredients

Apple Cider Vinaigrette Dressing Ingredients

¼ cup apple cider vinegar
⅓ cup Olive Oil
½ tablespoon honey
1 teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Kale Salad Ingredients

1 bunch of kale (average bunch is 7-8 oz.)
¼ cup cilantro leaves
⅓ cup parsley minced
2 tablespoon mint leaves minced
1 cup arugula
4 stalks scallion chopped
½ cup brown quinoa chilled
¼ cup crumbled feta cheese
¼ cup roasted walnuts coarsely crushed
¼ cup afalfa sprouts
1 Jalapeño diced, optional

Instructions

In a small bowl, combine the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper. Whisk well until the ingredients are fully incorporated and the dressing is smooth. Set aside.
Rinse the kale thoroughly under cold water to remove any dirt or debris. Pat it dry with a paper towel or use a salad spinner to remove excess water. Remove the tough stems from the kale leaves and discard them. Tear or chop the kale leaves into bite-sized pieces and place them in a large salad bowl.
Add the cilantro leaves, minced parsley, minced mint leaves, arugula, chopped scallions, chilled brown quinoa, crumbled feta cheese, crushed roasted walnuts, alfalfa sprouts, and diced jalapeño (if using) to the bowl with the kale.
Pour the prepared dressing over the salad ingredients in the bowl. Toss the salad gently but thoroughly to ensure that all the ingredients are well coated with the dressing.
Once the salad is evenly dressed, let it sit for about 5–10 minutes to allow the flavors to meld together.
Serve the kale salad immediately as a refreshing side dish or a light meal. You can also refrigerate it for later use, but keep in mind that the kale may wilt slightly over time. Enjoy your delicious and nutritious kale salad!

Notes

Choose fresh kale leaves that are brightly colored and devoid of yellowing or wilting. Baby kale or lacinato kale are excellent choices due to their tender texture.
Any light salad oil can be used in place of olive oil. Just be aware that the oil you use may somewhat change the flavor of your vinaigrette. Avocado, soybean, and walnut oils are just a few of the many options.
To make this recipe vegan, replace the honey with maple syrup. You can also leave out the honey or maple syrup to eliminate the sweetness of the vinaigrette.

Nutrition