Honeycrisp Quinoa Salad with Kale and Pistachios
User Reviews
5
Honeycrisp Quinoa Salad with Kale and Pistachios
Description
This salad combines cooked quinoa with hearty Lacinato kale leaves that are massaged in a tangy apple cider vinaigrette, softening their texture and mellowing bitterness. Honeycrisp apples contribute crispness and a sweet-tart flavor, while feta cheese adds a creamy, salty element. Dried tart cherries introduce chewy bursts of acidity, and roasted pistachios bring a crunchy, nutty component.
The dressing is made by whisking apple cider, freshly squeezed lemon juice, minced garlic, salt, pepper, and freshly ground nutmeg, then streaming in extra virgin olive oil to emulsify. This bright vinaigrette complements the various textures and flavors and aids in tenderizing the kale. Tossing the ingredients together after massaging the kale allows all the flavors to mingle evenly.
This salad can be served chilled or at room temperature, making it versatile for meal prep or gatherings. It holds up well overnight when sealed tightly, though the apples may darken slightly. As a nutritious and colorful dish, it pairs well with grilled meats or can stand alone as a vegetarian option.
Ingredients
- ½ cup quinoa cooked
- 1 Lacinato kale leaves removed from stems (you want 4 to 6 cups, large bunch
- 2 apple cubed, honey crisp
- 6 ounces feta cheese cubed
- ⅓ cup dried tart cherries
- ¼ cup pistachios chopped, roasted
apple cider vinaigrette
- ⅓ cup apple cider
- 2 tablespoons lemon juice freshly squeezed
- 1 garlic finely minced or pressed, clove
- pinch salt
- pinch black pepper
- pinch nutmeg freshly ground
- 1/2 cup extra virgin olive oil
Instructions
- This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
- Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
- If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
- This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.
apple cider vinaigrette
- Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.
User Reviews
Overall Rating
5
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