If you’ve ever had the kale and quinoa salad from La Grande Orange (LGO) and dreamed of recreating it at home, you’re in luck. This copycat version captures the magic of that fresh, crunchy, tangy, and just-slightly-sweet salad that pairs perfectly with grilled protein or stands alone as a satisfying lunch. It’s full of texture, vibrant flavor, and is super easy to prep ahead—ideal for meal prep or a healthy weeknight side.
The base is a nutritious mix of lacinato kale and quinoa, tossed with juicy red grapes, crisp red bell pepper, and plenty of freshly grated Parmesan. What brings it all together is a punchy herb Dijon vinaigrette blended with parsley, shallot, and lemon zest. Each bite is tangy, savory, and slightly sweet, with hearty grains and greens to keep you full.
This salad tastes even better the next day, so it’s a perfect make-ahead option. And with pantry staples like Dijon mustard and olive oil, you can whip this up without needing to splurge on fancy ingredients. It’s budget-friendly, vibrant, and packed with nutrition.
Ingredients (Serves 6)
For the Salad:
- 6 cups lacinato kale, chopped
- 1 cup quinoa, cooked and cooled overnight
- 1 red bell pepper, finely chopped
- 2 cups red grapes, halved
- 1 cup freshly grated Parmesan cheese
For the Herb Dijon Vinaigrette:
- 1 shallot
- 1 cup parsley
- 1/4 cup red wine vinegar
- 2 tbsp Dijon mustard
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp lemon zest
- Juice of 1/2 lemon
Instructions:
First, start by cooking the quinoa according to the package instructions. Once done, spread it on a tray and cool it in the fridge overnight for best texture.
Next, In a large mixing bowl, add your chopped kale.
In a blender, combine all vinaigrette ingredients: shallot, parsley, red wine vinegar, Dijon, olive oil, salt, pepper, lemon zest, and lemon juice. Blend until smooth.
Pour the vinaigrette over the kale and massage it with your hands for a few minutes. This softens the kale and infuses it with flavor.
Additionally, add in the cooked quinoa, chopped bell pepper, halved grapes, and grated Parmesan. Next, toss everything together until well combined.
Then, taste and adjust seasoning if needed. Need equipment recommendations? Check out my storefront here! (affiliate partner)
Optional: Top with grilled chicken, salmon, or tofu for extra protein.
Copycat LGO Kale and Quinoa Salad (With Herb Dijon Vinaigrette)
Ingredients
Salad
- 6 Cups Lacinato Kale Chopped
- 1 Cup Quinoa Cooked and Cooled
- 1 Red Bell Pepper Chopped
- 2 Cups Red Grapes Quartered
- 1 Cup Grated Parmesan Cheese
Shallot Vinaigrette
- 1 Shallot
- 1 Cup Parsley
- 1/4 Cup Red Wine Vinegar
- 2 Tbsp Dijon Mustard
- 1/4 Cup Olive Oil
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Lemon Zest
- 1 Tbsp Lemon Juice
Instructions
- Start by cooking the quinoa according to the package instructions. Once done, spread it on a tray and cool it in the fridge overnight for best texture.
- In a large mixing bowl, add your chopped kale.
- In a blender, combine all vinaigrette ingredients: shallot, parsley, red wine vinegar, Dijon, olive oil, salt, pepper, lemon zest, and lemon juice. Blend until smooth.
- Pour the vinaigrette over the kale and massage it with your hands for a few minutes. This softens the kale and infuses it with flavor.
- Add in the cooked quinoa, chopped bell pepper, halved grapes, and grated Parmesan. Toss everything together until well combined.
- Taste and adjust seasoning if needed. Optional: Top with grilled chicken, salmon, or tofu for extra protein.
Video
FAQs
Can I use curly kale instead of lacinato? Yes, though lacinato (also known as dinosaur kale) has a more tender texture and is preferred in this recipe. If using curly kale, be sure to massage well.
How long does it last? This salad holds up well in the fridge for 3-4 days. In fact, it tastes better after the first day!
Can I make this vegan? Absolutely. Just omit the Parmesan or swap it for a vegan alternative.
Can I swap the grapes for another fruit? Yes—try chopped apples, dried cranberries, or pomegranate seeds.
Tips to Save at the Store:
- Buy kale by the bunch instead of pre-chopped bags for better quality and price.
- Parmesan blocks are usually cheaper per ounce than pre-grated.
- Use frozen quinoa or make it in bulk to save on time and cost.
- Grapes are often on sale during the fall—stock up and freeze extras for smoothies.
This copycat kale and quinoa salad brings that upscale deli feel to your own kitchen without the $15 price tag. Nutritious, customizable, and bursting with flavor—it might just become your new favorite go-to salad.
Leave a Reply