Autumn Kale Apple and Quinoa Salad
Transform your relationship with kale with this vibrant, harvest-inspired salad. Featuring tender massaged kale, crisp gala apples, protein-rich quinoa, and a symphony of textures from toasted walnuts and chewy cranberries, this dish is naturally balanced and deeply satisfying. Finished with creamy goat cheese and a zesty vinaigrette, it is the perfect nutritious meal for busy weekdays or elegant dinner tables.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Massaging/Mixing
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
1/2 cup tricolor dry quinoa
6 cups kale, stems removed and chopped
2 crisp gala apples, cored and chopped
1 cup walnuts, toasted and roughly chopped
1/2 cup dried cranberries
4 oz creamy goat cheese, crumbled
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tbsp honey
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Rinse quinoa thoroughly and cook in 1 cup of water until fluffy, then let cool.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
Place the chopped kale in a large bowl, pour half of the dressing over it, and massage with your hands for 2-3 minutes until the leaves become soft and dark green.
Add the cooled quinoa, chopped apples, toasted walnuts, and dried cranberries to the bowl.
Toss well with the remaining dressing.
Top with crumbled goat cheese and serve immediately.
Notes
Massage the kale well to break down the fibers for the best texture. This salad can be stored in the refrigerator for up to 2 days; the kale becomes even more tender the longer it sits in the dressing.