Serve this salad for a flavorful and simple dish everyone will love.

Every time I used to go to California Pizza Kitchen, I’d order their phenomenal Waldorf salad, partially because it was huge, but mostly because it was oh-so-tasty. I don’t know who invented this combination of flavors, but I’m grateful for them. 

Since I’ve stopped going out to eat so much in the past few years, I’m not sure if they’re such a THING on restaurant menus anymore. What I do know, however, is that this juicy salad mixture needs to make a comeback, and it’s going to happen right here, right now.  

In an effort to eat more plant-based and improve the sustainability factor of my diet, this dish contains no animal products. I love the trio of balsamic vinegar (of course…do you know me?), crunchy red grapes, baby kale, and quinoa. There’s a fresh, light feeling to this salad, and I’m already dreaming about the next time I can make it! 

Time: 10 minutes

When to eat it: Lunch, dinner

Perks: Gluten-free, allergy-friendly, vegan

Sh*t You Need:

1/2 cup cooked quinoa
3 cups baby kale
1 teaspoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup white beans
2 tablespoons hummus
1 – 2 cups chopped red grapes

The Recipe:

1. Blend all ingredients in a large bowl. Plate, serve, and enjoy. Easy peasy!

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About The Author

Hannah is a third-year at Northeastern University in Boston. A yogi, chocolate & coffee lover, and grocery store aficionado, she writes recipes, college advice, and skincare reviews on (ah on Insta).

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