5 from 87 votes
Autumn Kale Apple and Quinoa Salad
This Autumn Kale Apple and Quinoa Salad combines tender kale leaves softened by a lemony dressing with cooked quinoa, crisp apples, toasted walnuts, dried cranberries, and goat cheese. The salad blends tart, sweet, and nutty flavors with a variety of textures, making it a fresh, hearty side or light main dish for fall-inspired meals.
Prep Time
20 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
35 mins
Servings:
7
Course:
Salad
Cuisine:
American
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).
Cup of Yum
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.