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Watermelon, Peach, Quinoa and Purple Kale Salad

A delicious salad made with fresh summer fruit. If kale isn't your deal, use baby greens. If using kale be sure to remove the 'ribs' in the leaves and finely chop for easier eating.

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Linda Spiker


The Salad:

  • 3/4 cup white quinoa cooked in water according to package instructions
  • 2 cups baby kale shredded
  • 2 cups purple curly leaf kale ribs removed, finely chopped
  • 2 cups watermelon cubed
  • 2 ripe peaches peeled and sliced
  • 1/2 cup raw walnuts
  • pecorino cheese shaved (use a potato peeler)
  • 1/2 cup dried cranberries
  • optional: shredded roasted or rotisserie chicken

Balsamic Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup good quality aged balsamic
  • 1 teaspoon honey dijon mustard
  • generous pinch sea salt
  • freshly ground black pepper


  1. Cook quinoa in water according to package directions. Strain and set aside.
  2. Wash purple kale and allow to dry.
  3. Use a knife to cut the ribs (the thick center of the leaf) out of purple curly kale and then finely chop leaves.
  4. Roughly shred baby kale.
  5. Place kale, watermelon, peaches, walnuts and cranberries in a bowl or on a platter. Use a y peeler to shave pecorino on top of salad. Add cooled quinoa, dress, toss and then sprinkle with sea salt and freshly ground pepper.
  6. Balsamic: Place all dressing ingredients in a bowl and whisk.