Go Back Email Link

Autumn Apple Quinoa and Kale Salad.

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

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

  • Combine the quinoa and chicken broth in a medium-sized pot. Add the bay leaf. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
  • 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.