Okay, I’m THAT girl who takes something healthy to a Super Bowl party. However, my Clementine Quinoa Kale Salad with Minty Poppy Seed Dressing is a most valuable, veggie-packed player among the field of nachos, chili, chicken wings and other traditional game day grub.

Read on to get this easy kale salad recipe:

Kale, it’s nice to have some green in the game that’s not going to break you if the other team wins! And this salad also features one of my favorite winter citrus fruits, clementines. Clementines, also referred to as “easy peelers” by some, are a cross between willowleaf mandarin oranges and sweet oranges, and named for its late 19th-century discoverer. However, if clementines are not available, feel free to substitute oranges, tangerines or even grapefruit. 

Some things to note when making this citrus kale salad is to chop the kale up pretty well and also massage it with clean hands for a bit to make it more tender – and less like you’re chewing on a tough weed, lol. When it comes to the quinoa, you can use any color you like, but I’m a fan of the Organic Tri Color Quinoa

The good thing about a quinoa and kale salad though is that it holds up well, and doesn’t get wilted and gross after being dressed. This means you can make it several hours ahead of the party and it will still serve up beautifully. Leftovers are even still good for the next day or two, so meal prep ya some of this clementine salad in Mason jars and take to lunch!

My Clementine Quinoa Kale Salad features a minty poppy seed dressing that is super simple to whip up. Or, in my case, “shake up,” because I like to emulsify all the ingredients by shake, shake, shaking in a small jar. If you’re in a real pinch, you can skip the homemade dressing and do your favorite bottled dressing with a sweeter profile.

Enjoy!  — Jennifer

5 from 6 votes

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Clementine Quinoa Kale Salad with Minty Poppyseed Dressing

Course: entree salad, Salad

Keyword: citrus, clementine, kale, make ahead

Servings: 6 servings

Ingredients

• 6 cups chopped kale
• 2 cups cooked quinoa cooled to room temperature
• 1/3 cup chopped red onion
• 1/3 cup pomegranate arils
• 1/3 cup chopped raw pecans
• 1 cup clementine tangerine or manderine orange chunks
• 2 tablespoons chopped mint
• 1 teaspoon poppyseeds
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon ground white pepper
• 1/8 teaspoon salt

Instructions

1. Chop kale, add to large bowl, and gently massage with hands to soften.
2. Add cooked and cooled quinoa (prepared according to package directions)
3. Add red onion, pecans and oranges or tangerine. Stir gently to combine.
4. In 8-oz mason jar, add chopped mint, poppy seeds, honey, vinegar, olive oil, pepper and salt. Add lid and shake well to combine.
5. Drizzle dressing over salad and stir to coat evenly.