This Cheesecake Factory Kale Salad Copycat recipe is loaded with sunflower seeds, red seedless grapes, and is drizzled in a lemon dressing that's out of this world! Eating healthy has never tasted so delicious.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
The Cheesecake Factory is one of our favorite restaurants because the menu is so large that there's something for everyone.
Copycat recipes are as much fun to make as they are to eat. If you love recreating restaurant dishes at home, try my Abuelo's Salsa Tropical, Big Mac Burger Sauce, or my Wingstop inspired Louisiana Rub Chicken Wings.
Why this recipe works
Healthy and delicious - a great salad chock full of healthy ingredients that also tastes delicious.
Restaurant taste at home - this is a copycat Cheesecake factory kale salad recipe that is easily recreated at home for a fraction of the cost of eating out.
Easy to make with simple ingredients - you just need a few simple ingredients such as sliced kale, olive oil and red pepper to throw this delicious salad together. Everything is readily available at most grocery stores.
Love salads? Check all my delicious salad recipes!
Ingredients
Scroll to the bottom of the post for printable instructions.
Kale - these days common curly kale is available in bags much like other types of greens. What's great about it is that it's washed, sliced and ready to eat. If you prefer to prepare it yourself, use curly kale or Lacinato kale (also known as dinosaur kale or Tuscan kale). Soak leaves in a bowl of water to remove dirt and rinse well. Remove tough stems and tear or slice the leaves into thin strips or bite sized pieces.
Quinoa - I like rainbow quinoa (also called tri-color) for the look but you can use white, red, or black. White is most common.
Red bell pepper - red pepper really works in this salad so if you use green peppers, it just won't taste the same. Orange or yellow peppers would be a better substitution.
Red grapes - for best results get seedless grapes.
Sunflower seeds - I used shelled, roasted, salted sunflower seeds.
Parmesan cheese - this salad is served with freshly grated parmesan cheese. If you don't have a grinder, you could put some small pieces in a food processor to make freshly ground parm. Most stores have it already shredded or ground and that will work fine too.
Lemon vinaigrette - fresh lemon juice, olive oil (canola oil is ok) honey or maple syrup, tahini (ground sesame seed paste) dijon mustard.
Instructions
- Cook quinoa according to package directions. You'll need one cup cooked quinoa (you can add more if desired). While it cooks, prepare the rest of the salad.
- To massage kale: Add cleaned and cut kale to a large salad bowl and drizzle with a bit of olive oil and a pinch of kosher salt. Using your hands, squeeze kale leaves until it starts to look wilted and it softens a little. Don't over do it! Just about 30 seconds is plenty.
- Add chopped red pepper, halved red grapes, sunflower seeds, and quinoa to the massaged kale. Toss lightly to combine.
- Add dressing ingredients to a mixing bowl and stir with a whisk until emulsified. You want it to look creamy and thickened.
- Pour over salad dressing and toss to coat evenly. You can divide the salad among serving bowls then top with freshly grated parmesan cheese or just add it to the tossed salad and serve a little extra on the side.
Quick facts
Common curly kale is used, but you can also try Lacinato kale, which is also known as dinosaur kale or Tuscan kale.
Massaging kale softens tough leaves and makes them more palatable- in other words, less chewing and easier on digestion. An acid based dressing or vinaigrette will also help break down kale leaves so it's a good idea to let the salad stand for a few minutes before serving.
Top tips
- You can add up to two cups quinoa if you prefer.
- This Cheesecake Factory Kale Salad Copycat recipe is perfect as is but you can try these riffs for a change of pace:
- For fall and winter add some thinly sliced apples, dried cranberries and swap out sunflower seeds for toasted walnuts, pecans, or pumpkin seeds (pepitas). Perfect for Thanksgiving and Christmas.
- Add some thinly sliced red onion.
- Swap out lemon dressing for a balsamic vinaigrette.
- Add salmon, grilled chicken, shrimp or leftover Thanksgiving turkey.
- Swap out parmesan for blue cheese crumbles or crumble on some feta cheese. Goat cheese is also delicious!
- Be sure to use a non-porous salad bowl (glass, ceramic, stainless steel, enamel) since the acid in the vinaigrette can react with porous surfaces.
How to make ahead or store for later
Prepare all ingredients and keep in the refrigerator separately. Combine when ready to serve.
Alternatively, you can make the recipe as written and keep covered in air tight containers in the refrigerator. This Cheesecake Factory Kale Salad Copycat recipe holds well- up to 24 hours. Great for leftovers.
Serve in my favorite salad bowls!
📖 Recipe
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Cheesecake Factory Kale Salad Copycat
Ingredients
- 1 cup cooked quinoa, any color add up to 2 cups
- 5 cups kale thinly sliced
- ½ cup red bell pepper chopped
- 2 cups red seedless grapes cut in half
- ½ cup sunflower seeds shelled, roasted, salted
- ½ cup fresh parmesan cheese
Lemon Vinaigrette
- 2 tablespoon lemon juice freshly squeezed
- 2 tablespoon olive oil or canola
- 1.5 tablespoon honey or maple syrup
- 1 teaspoon tahini
- 1 teaspoon dijon mustard
- ⅛ teaspoon kosher salt a pinch
Instructions
- Cook quinoa according to package directions. You'll need one cup cooked quinoa. While it cooks, prepare the rest of the salad.
- To massage kale: Add prepared kale to a large salad bowl and drizzle with a bit of olive oil and a pinch of kosher salt. Using your hands, squeeze kale leaves until it starts to look wilted and it softens a little. Don't over do it! Just about 30 seconds is plenty.
- Add chopped red pepper, halved red grapes, sunflower seeds, and quinoa. Toss lightly to combine.
- Add dressing ingredients to a mixing bowl and stir with a whisk until emulsified. You want it to look slightly thickened.
- Pour over salad dressing and toss to coat evenly. You can divide the salad among serving bowls then top with freshly grated parmesan cheese or just add it to the tossed salad and serve a little extra on the side.
Comments
No Comments