– 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 looks wilted and it softens a little. 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.