Autumn Kale Apple and Quinoa Salad
User Reviews
5
Autumn Kale Apple and Quinoa Salad
Description
The salad is centered around cooked tricolor quinoa and chopped kale, with thick ribs removed for a tender bite. Kale is dressed and chilled briefly with a vinaigrette made from olive oil, fresh lemon juice, honey, Dijon mustard, and salt, which helps soften the kale while infusing brightness. Crisp apples add sweetness and crunch, balanced by toasted walnuts and chewy dried cranberries for texture contrast. Crumbled goat cheese introduces a creamy, tangy note.
This mixture results in a multi-dimensional salad rich in flavors and mouthfeels; the light dressing complements without overwhelming the ingredients. It is suitable for a lunch or a side dish accompanying fall and winter meals.
The recipe notes recommend briefly soaking the chopped apples in a lemon water solution to prevent browning if the salad will not be eaten immediately. The salad holds well refrigerated up to four hours, making it easy to prepare ahead for gatherings or meal prep.
Ingredients
Salad
- 1/2 cup quinoa tricolor, dry
- 6 cups kale it will take about 1 1/2 bunches. Remove thick ribs before chopping, 6 oz chopped, slightly packed, chopped
- 2 apple cored and chopped* (I used gala apples, crisp sweet
- 1 cup walnuts lightly toasted and roughly chopped
- 1/2 cup dried cranberries
- 4 oz goat cheese crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup lemon juice fresh
- 2 Tbsp honey
- 1 1/2 tsp Dijon mustard
- salt to taste
Instructions
- Cook quinoa and cool: Cook quinoa according to directions on package and cool completely.
- Whisk dressing ingredients: While quinoa is cooling, whisk together olive oil, lemon juice, honey, dijon and salt in a jar or bowl.
- Pour 3/4 dressing over kale, chill: Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
- Toss in remaining mix-ins and dressing: Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly.
- Serve or store covered in refrigerator for up to 4 hours (see notes).
Notes
- Dip chopped apples in lemon water for one minute before adding to reduce browning if not serving immediately.
- The salad can be stored covered in the refrigerator for up to four hours without losing texture.
User Reviews
Overall Rating
5
You'll Also Love
