How To Make Autumn Kale Apple and Quinoa Salad
Enjoy a delicious quinoa salad tossed with raw kale, crisp apples, cranberries, goat cheese, walnuts for extra crunch, and tangy vinaigrette dressing.
Serves:
Ingredients
For Salad:
- ½cupquinoa,tricolor, dry
- 6cupskale,slightly packed, chopped, thick ribs removed before chopping
- 2apples,like gala apples or crisp and sweet apple, cored and chopped
- 1cupwalnuts,lightly toasted and roughly chopped
- ½cupdried cranberries
- 4ozgoat cheese,crumbled
For Dressing:
- ½cupolive oil
- ¼cuplemon juice,fresh
- 2tbsphoney
- 1 ½tspDijon mustard
- salt,to taste
Instructions
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Cook quinoa according to directions on package and cool completely.
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While quinoa is cooling, whisk together olive oil, lemon juice, honey, Dijon mustard, and salt in a jar or bowl.
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Add kale to a salad bowl, whisk dressing once more, then pour ¾ of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill for 15 minutes.
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Remove salad from refrigerator, add apples, quinoa, walnuts, and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly.
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Serve immediately and enjoy!
Recipe Notes
You can store the salad covered in a refrigerator for up to 4 hours. If not serving immediately, we recommend dipping the apples in a lemon water solution (1 tablespoon of fresh lemon juice with 1 cup of water in a bowl), then let the apples rest in the mixture for about 1 minute then remove and drain on paper towels. This helps reduce browning if you won’t be eating the salad right away.
Nutrition
- Calories: 311.16kcal
- Fat: 20.48g
- Saturated Fat: 4.66g
- Trans Fat: 0.00g
- Monounsaturated Fat: 12.42g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 29.22g
- Fiber: 3.36g
- Sugar: 16.55g
- Protein: 5.77g
- Cholesterol: 7.45mg
- Sodium: 321.91mg
- Calcium: 57.81mg
- Potassium: 221.42mg
- Iron: 1.39mg
- Vitamin A: 117.16µg
- Vitamin C: 22.29mg
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