Autumn Apple Quinoa and Kale Salad.
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For this recipe you’ll need
- A large mixing bowl with a tight-fitting lid for storing.
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Recipe Printable
Autumn Apple Quinoa and Kale Salad.
Print RecipeIngredients
For cooking the quinoa
- 1 small bunch dinosaur kale or curly kale, finely chopped
- 1 cup quinoa (multicolored), rinsed
- 2 cups chicken broth or vegetable broth
- 1 small bay leaf
For the salad
- 1 English cucumber, diced small
- ½ medium red onion, finely diced
- ½ cup honey roasted or candied pecans
- ⅓ cup dried cranberries
- ⅓ cup toasted pumpkin seeds (pepitas)
- 1-2 red apples, diced and tossed with lemon juice to prevent browning
- ½ cup fresh herbs: parsley, tarragon, mint, etc. finely chopped
- salt and pepper to taste
For the dressing
- ¼ cup raw apple cider vinegar
- ½ cup cold apple cider
- 1 tbsp honey mustard (dijon or whole grain mustard works too)
- 2 tbsp maple syrup
- ¼ cup olive oil
- salt and pepper to taste
Instructions
Cook the quinoa
- Remove from the heat and let it sit, covered for 10 more minutes. Then fluff with a fork and remove the bay leaf. Place in the fridge to cool.
Make the dressing
- In a large mixing bowl, add all the ingredients for the dressing and whisk to combine.
Assemble the salad
- Add all the salad ingredients except the quinoa, nuts, and pipits in the mixing bowl with the dressing in the bottom. Toss everything together to combine.Then add the chilled quinoa, nuts, and pepitas and gently toss to combine. Store covered in the fridge for up to 5 days.
Servings: 4 servings
