Apple Kale Quinoa Salad

Name: Apple Kale Quinoa Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 - 4.2 ounces quinoa (pre-cooked and cooled); 1 cup kale (chopped and massaged with olive oil); 2 tablespoons olive oil; 2 cups spinach (roughly chopped); 1 cup almonds (sliced); 2 cups apples (diced); 1/4 cup red onion (sliced); 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 3 teaspoons maple syrup; 2 teaspoons dijon mustard; 1 teaspoon lemon juice; 1 teaspoon oregano; 1/4 teaspoon salt; 1/8 teaspoon black pepper

As we approach fall this Apple Kale Quinoa Salad is the perfect way to celebrate the cooler weather! Greens like kale and spinach and mixed with sweet apples, crunchy almonds, red onion and quinoa.

Prep15 min
Cook5 min
Total20 min
Makes6 servings
Calories299

Ingredients

6 servings

1 - 4.2 ounces quinoa (pre-cooked and cooled)
1 cup kale (chopped and massaged with olive oil)
2 tablespoons olive oil
2 cups spinach (roughly chopped)
1 cup almonds (sliced)
2 cups apples (diced)
1/4 cup red onion (sliced)

For the dressing:

3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
3 teaspoons maple syrup
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

Method

1
Cook the quinoa according to the package and let cool.
2
In a medium mixing bowl put the kale and 2 tablespoons of olive oil.
3
Use your hands to massage the kale until it becomes soft, about 2 minutes.
4
Put the kale into a large salad bowl and add in the spinach, almonds, apples and red onion and gently toss. Add the quinoa and toss to combine.
5
To make the dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, oregano, salt and pepper. Pour the dressing on top and stir gently to combine. Serve immediately

Notes

Massage the kale with olive oil for about 2 minutes before adding the other ingredients. This softens the texture and mellows the bitterness, so don't skip this step even if you're short on time. Use cooled, pre-cooked quinoa rather than warm quinoa. Adding warm quinoa will wilt the greens and soften the apples too quickly. Toss diced apples in a little lemon juice as soon as they're cut if you're not serving the salad right away. This keeps them from browning. Store leftovers in an airtight container in the fridge for up to 4 days. If the salad was already dressed, add a splash of fresh dressing or a squeeze of lemon juice before serving to freshen it up. This salad is meant to be served cold or at room temperature. No reheating needed.

Per serving

Carbs18 g
Protein6 g
Fat24 g
Fiber5 g

Also filed under

Salads

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