This Cheesecake Factory kale Salad Recipe Copycat 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.
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.
Notes
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 the refrigerator. This Cheesecake Factory Kale Quinoa Salad Copycat recipe holds very well- up to a day ahead. Great for leftovers the next day.