Kale Salad with Meyer Lemon Vinaigrette

Perfect as a light lunch or even a meatless Monday dinner option!

Kale Salad with Meyer Lemon Vinaigrette - Perfect as a light lunch or even a meatless Monday dinner option!

Four years ago, I met Jason. He was weird as ever, telling me he couldn’t pronounce my name, even though he was 100% Korean. I was in utter shock but by the end of the night, I gave him my phone number, which was the best decision I’ve ever made.

These four years have gone by so fast, and together, we’ve grown so much. He was with me when I graduated college and grad school, and now he’s completely supportive in this career change with the blog. I’ve seen him leave his 9-5 job that he began post-college, not knowing what he wanted to do, and now he has one year left in his architecture graduate program.

Although the long-distance relationship that we have puts a bit of a strain on our relationship, I could not be happier. Jason has become my best friend, my better half and my superhero.

To celebrate, we made a trip to our favorite restaurant: Lawry’s Prime Rib. It’s actually become a bit of a ritual to celebrate our anniversary here year after year. It’s the one time I can really indulge in meat!

Kale Salad with Meyer Lemon Vinaigrette - Perfect as a light lunch or even a meatless Monday dinner option!

So at Lawry’s, we first start off with their complimentary, piping hot sourdough bread. Now I don’t know about you guys but I am a bit of a carbaholic. And this bread here – yeah, I could totally skip over the prime rib and eat this entire plate for dinner. No joke.

Kale Salad with Meyer Lemon Vinaigrette - Perfect as a light lunch or even a meatless Monday dinner option!

Next up they have this spinning salad to get your appetite going before the main course. It may not look like much but you’ll be sure to finish this salad in the blink of an eye.

Kale Salad with Meyer Lemon Vinaigrette - Perfect as a light lunch or even a meatless Monday dinner option!

Then we have the prime rib where the chef comes by with his cart and slices up the meat right in front of you before ladling off their homemade au jus. With a side of their mashed potatoes, creamed corn and yorkshire pudding, this dish will rock your socks off. I usually get the California cut but if I could handle it, I would totally get the beef bowl!

Kale Salad with Meyer Lemon Vinaigrette - Perfect as a light lunch or even a meatless Monday dinner option!

But with all that meat, there has to be a bit of a balance so today, I bring you a kale salad, chockfull of avocado, quinoa, pomegranate seeds, pecans, and crumbly goat cheese tossed in a Meyer lemon vinaigrette. It’s perfect as a light lunch or even a meatless Monday dinner option.

Kale Salad with Meyer Lemon Vinaigrette

Prep Time 10 minutes

Total Time 10 minutes

Yield 4 servings

Kale Salad with Meyer Lemon Vinaigrette

Perfect as a light lunch or even a meatless Monday dinner option!


  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  • For the Meyer lemon vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar


  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  • To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
  • Serve immediately.


  1. Aparna says

    Hi there! I made this salad last night! I didn’t have a meyer lemon so I combined some fresh OJ and fresh lemon juice. The salad tasted great the night I made it but even BETTER today. I feel like the kale is sturdy enough to not break down in the face of this dressing and when the flavors have some time to really mix, the bold citrus really comes out and the whole thing tastes better. I also added some croutons for a sharper crunch! Delish :)

    • Monica says

      Thank you so much for the meyer lemon substitution tip! The splash of OJ absolutely perfected this for me!

  2. Oona says

    We made this is the summer (using raspberries or blueberries in lieu of the pomegranates) and it was an instant success! it has since become a family staple, and has been brought to many a potluck. Thank you!

  3. Amanda says

    I know you posted this recipe a while ago but I just wanted to tell you that my fiance and I tried it tonight and it was FANTASTIC! With prewashed kale, precut pomegranate, and microwave quinoa from Trader Joe’s, it was super quick too and will definitely be in the rotation while these fruits and veggies are in season. Thank you!

  4. says

    This looks incredible!! I will be trying it tonight :) Hopefully you can check out my blog too! Do you currently live in Chicago?? I’m craving Lawry’s now, haha.

  5. Joe says

    All I can say is … “Wow, that was damn delicious!” I have been juicing kale for a while but this was my first kale salad. I’ll be making this again.


  6. Pauline says

    I made this tonight and it was amazing….I did let the kale soak overnight in the vingarette and it was fantastic…thanks for the great recipe

  7. Megan says

    Made this for dinner last night. It was the BEST salad I have had in a LONG time! Even my husband who says dinner isn’t dinner unless there is meat on his plate and that kale should only ever be a garnish loved it, loved it so much he ate seconds! Thanks! :)

    • Chung-Ah says

      Lisa, unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of my recipes. Please use online resources to obtain such information.

  8. says

    I made this salad this week for my family and they loved it! I did some variations, since 2 people don’t like avocado, I left it off their salads. Couldn’t get pomegranate arils, so the next best thing was buying ALMOND ACCENTS, Sweet Roasted with Pomegranate arils. Deleted the pecans since I used almonds. The dressing was light and not over-powering. It was delightful!! Will have this again!

  9. says

    I made this salad last night – with a few swaps: honey instead of agave, walnuts instead of pecans and 1cup of kale was TJ’s cruciferous crunch mix, added a 1/2 cup chickpeas & used just a portion of the dressing – and it was delicious! My husband and I both loved it and we look forward to making it throughout spring and summer using different fruits like blueberries and raspberries as a few others here have mentioned. Such a great light meal! Thanks for sharing this.

  10. Mary R says

    Just made this salad after receiving a link from my sister, and WOW!!! It’s SO delicious. I followed your recipe with only one exception – I used POM juice in place of the agave nectar (not a big agave fan). It was just terrific. And now I’m checking out a bunch of your other recipes too… Thanks for all the great inspiring ideas!

  11. says

    Chung-Ah, Just blown away by your recipes, fresh ingredients, we like the same things!!! Your web site has a very nice relaxed feel, beautifully done. Going to start today working through the recipes one by one (or) maybe two at a time. :) The Chicken Pesto Sandwich has a hold on me. Enjoy your day and thank you for sharing. Joyce S., Norton Shores, MI

  12. Rita says

    I just had to check to see if I am following you on Pinterest. I am not! Which is amazing as I swear I cook one to two meals per week from your blog. I think my first was your Korean Beef Bowl. Recently it’s been Apple Coleslaw, Avocado Eggrolls (omg!!), and Pizza Stuffed Zucchini Boats. I host language students from around the world, ages 14-62. It’s important to me to cook great meals for them. Thank you for making that so much easier. This salad will be on this week’s menu for sure as a main dish. I will have to double it as we have 2 twenty something male students who love to eat healthy, but eat they do. Here is a favorite recipe I got from Sunset Magazine yrs ago as a thank you. It’s your style I think http://www.myrecipes.com/recipe/green-onion-noodle-soup-10000000682650/

  13. says

    Think I’m missing something – couple comments mention substituting something for the agave nectar – but I don’t see it in the ingredient list.

  14. margaret says

    Both my husband and I really enjoyed this salad and the leftovers kept well even with the dressing on it overnight.

  15. says

    Chungah, you make so many beautiful salads and this one I just had to comment on. Incredible photographs, too. The kale, quinoa, pecan and goat cheese has me salivating – plus I have 3 ripe avocados that will find there destiny when I make this one tomorrow!

  16. Karen K says

    Hi, Chungah!
    This looks good, but I don’t see any instructions about what I would substitute for Meyer lemons. Like, if I am using regular lemons, how much OJ do I add to the viniagrette?
    FYI, I tried your Zucchini Parm wedges recipe tonite. VERY good! We loved it. We have SO much zucchini growing in our garden, so I need lots of different ways to use them up :)

  17. Carei says

    I came across this recipe on Foodie. I have made it almost a dozen times…can’t tell you how many people want this recipe! Delicious! I have used dried fruit in lieu of pomegranate anrils and it turns out great!!! So glad I found this recipe…thank you!

  18. Shannon H says

    I just made this for Christmas dinner and it was a HUGE hit! Thank you! Looking forward to making it again and again.

  19. Evelyn says

    thank you for sharing this wonderful recipe! i was looking for a light yet tasty side salad for a pasta bake that i made for dinner and this fit the bill beautifully! i left out the quinoa since i was already having lots of carbs and i added fresh squeeze orange juice in addition to the lemon. my fiancé loved it. we both devoured it in about 2 minutes :)

  20. Kimberly says

    Has anyone tried to make the salad dressing ahead of time and dressing salad throughout the week? Would the dressing keep? Refrigerated or room temp?

  21. rachel says

    This salad is my lunch every day! I roast the pecans the the toaster oven so everyone at work can salivate :) Now that Poms are not in season I have been using strawberries. I also switch back and forth from goat to feta. Love both. Roast those pecans! Thanks for the recipe!!!

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