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Watermelon Quinoa Kale Salad

Watermelon quinoa kale salad with massaged kale and fluffy quinoa, finished with feta and toasted pepitas. The lime-honey dressing emulsifies into a glossy coating for a sweet, juicy summer salad.
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Prep Time 20 minutes
Cook Time 15 minutes
massage/cooling 2 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cup curly kale stems removed, leaves torn
  • 1 cup white quinoa uncooked (yields ~2 cups cooked)
  • 2 cup seedless watermelon cubed into 1-inch pieces
  • 0.5 cup crumbled feta cheese
  • 0.25 cup pepitas (pumpkin seeds) toasted
  • 0.25 cup thinly sliced red onion
  • 0.25 cup fresh mint leaves roughly torn
  • 0.25 cup fresh basil leaves roughly torn
Lime-Honey Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice about 1½ limes
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper
  • 0.25 tsp red chili flakes optional

Equipment

  • 1 sheet pan
  • 1 small saucepan
  • 1 skillet

Method
 

Cook the quinoa
  1. Rinse the white quinoa under cold water using a fine mesh strainer, then add it to a small saucepan with 2 cups water and a pinch of salt.
  2. Bring to a boil, then reduce to a simmer, cover, and cook for 13–15 minutes until all water is absorbed and quinoa is fluffy with visible white tails.
  3. Remove from heat, fluff with a fork, and spread onto a plate or sheet pan to cool completely.
Toast and massage
  1. Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, tossing frequently, until they start to pop and turn lightly golden.
  2. Place the curly kale in a large mixing bowl, drizzle with ½ tsp olive oil and a small pinch of salt, then massage with clean hands for 1–2 minutes until softened, darkened, and less bitter.
Make the lime-honey dressing
  1. Whisk (or shake in a jar) olive oil, fresh lime juice, honey, Dijon mustard, garlic powder, sea salt, black pepper, and red chili flakes until fully emulsified and glossy.
Assemble and finish
  1. Add cooled white quinoa to the massaged curly kale and pour about ¾ of the dressing over the top, then toss until every grain and leaf is coated.
  2. Add seedless watermelon cubes, thinly sliced red onion, fresh mint leaves, and fresh basil leaves, then fold gently so the watermelon doesn’t break apart.
  3. Transfer to a serving bowl and scatter crumbled feta cheese and toasted pepitas over the top, then drizzle the remaining dressing.
  4. Serve immediately for best texture, or refrigerate up to 2 days keeping the watermelon and feta separate.

Notes

For easier meal prep, store the dressed quinoa-kale mixture up to 2 days and add watermelon, feta, and pepitas right before serving so the fruit stays juicy. If you want a dairy-light version, omit the feta and replace it with extra toasted pepitas or a spoon of tahini for creaminess. Refrigerate leftovers in an airtight container.