Ingredients
– 1/2 cup tricolor dry quinoa
– 6 cups slightly packed chopped curly kale
– 2 crisp sweet apples, cored and chopped
– 1 cup lightly toasted and roughly chopped walnuts
– 1/2 cup dried cranberries
– 4 oz goat cheese, crumbled
– 1/2 cup olive oil
– 1/4 cup fresh lemon juice
– 2 tablespoons honey
– 1 1/2 teaspoons Dijon mustard
– Salt to taste
Instructions
1-Cook quinoa according to package instructions and allow to cool completely.
2-Whisk together olive oil, lemon juice, honey, Dijon mustard, and salt in a jar or bowl to make the dressing.
3-Add chopped kale to a salad bowl, whisk dressing again, pour about 3/4 of the dressing over kale and toss until evenly coated. Cover and chill for 15 minutes to soften kale.
4-After chilling, add apples, cooled quinoa, walnuts, and cranberries to the kale. Pour the remaining dressing over the salad and toss again.
5-Add crumbled goat cheese, toss gently, and serve immediately or store covered in the refrigerator for up to 4 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍎 Use sweet apples to balance the tartness of the lemon in the dressing.
🥗 Let the dressing rest on the kale to soften tougher leaves.
🍋 Dipping apples in lemon water for about a minute helps prevent browning if not serving immediately.
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 388 kcal
- Sugar: 15 g
- Sodium: 91 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 7 mg