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  • Writer's pictureBobbi Jo Lathan

Fresh Kale, Quinoa & Gogi Berry Salad 

Updated: Oct 30, 2023

Kale Salad

Everybody’s on a big “kale” kick these days. So, I played around with a salad recipe and came up with this one! Now, for those of you that like your kale cooked instead of raw, just throw the chopped kale in with the quinoa when you cook it. Then, after it’s cooled, add the other ingredients and toss with the dressing. I love raw vegees, myself, and like to work the dressing into the raw kale leaves and let them absorb the fresh dressing. I feel healthy just thinkin’ about it! YUM!!!

Fresh Kale, Quinoa & Gogi Berry Salad

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Traditional

Serves: 4


10 mins


20 mins


30 mins



2 bunches raw curly fresh kale (stems removed and finely chopped)

1½ cups quinoa (cooked according to package and cooled))

½ cup wheat berries (cooked according to package and cooled)optional

½ cup edaname beans

½ cup blanched sliced almonds

½ cup dried cranberries

½ cup sun-dried gogi berries (chopped)

Salad dressing:

3 tablespoons freshly squeezed lemon juice

¼ cup extra virgin olive oil

2 packets Stevia (or 11/2 teaspoons maple syrup)

1 teaspoon Dijon mustard

1 clove fresh garlic (minced)

1 teaspoon sea salt

1 teaspoon freshly ground black pepper


  1. Make your dressing first and be sure that all the ingredients are whisked together and emulsified. (I just throw all the ingredients into an old jelly jar and shake it really good ‘til mixed.)

  2. Put the chopped kale in a big ol’ mixing bowl and toss with half of the dressing.

  3. Work the dressing into the leaves. (I use my fingers.)

  4. Now, try not to eat the kale even though it is fresh and dee-lish-us!

  5. Next, add the rest of the ingredients and toss with the remaining dressing.

  6. You may want to taste and see if you want to add a little more salt and pepper. That’s it! Easy and healthy!

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