Jul 14 2026
Restaurants›Moxies Dallas Uptown Restaurant›Kale & Quinoa Salad Recipe

Kale & Quinoa Salad Recipe

Inspired by Moxies Dallas Uptown Restaurant
Time45m
Serves4

candied pecans, fresh apple, dried currants, toasted breadcrumbs & grana padano with lemon vinaigrette

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Ingredients

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Salad Base

Candied Pecans

Lemon Vinaigrette

Method

Salad Preparation

  1. 1

    Prepare Quinoa

    Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside to cool.

  2. 2

    Prepare Kale

    Remove the stems from the kale and chop the leaves into bite-sized pieces. Rinse and dry the kale using a salad spinner or paper towels.

  3. 3

    Chop Apple

    Core and dice the fresh apple into small pieces. Set aside.

  4. 4

    Combine Salad Ingredients

    In a large mixing bowl, combine the cooked quinoa, chopped kale, diced apple, dried currants, toasted breadcrumbs, and grated Grana Padano cheese.

Candied Pecans Preparation

  1. 5

    Candy the Pecans

    In a skillet over medium heat, melt 2 tablespoons of butter. Add 1 cup of pecans and 1 cup of sugar. Stir constantly until the sugar melts and coats the pecans, about 5-7 minutes. Add 1 teaspoon of salt, stir well, and transfer to a parchment-lined baking sheet to cool.

Lemon Vinaigrette Preparation

  1. 6

    Make Vinaigrette

    In a small bowl, whisk together 1 cup of olive oil, 3 tablespoons of fresh lemon juice, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until emulsified.

Final Assembly

  1. 7

    Assemble the Salad

    Drizzle the lemon vinaigrette over the salad mixture and toss gently to combine. Top with the candied pecans before serving.

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