Description
Celebrate the harvest with this nutrient-dense plant-forward salad. This dish features a perfect harmony of earthy, massaged kale, protein-packed quinoa, and sweet crisp gala apples. Finished with crunchy toasted walnuts, tart cranberries, and a bright, zesty lemon-honey dressing, this salad is a sophistication that remains accessible for any home cook looking to fuel their body with wholesome, satisfying ingredients.
Ingredients
1/2 cup tricolor dry quinoa
6 cups chopped kale (ribs removed)
2 gala apples (cored and chopped)
1 cup walnuts (toasted and chopped)
1/2 cup dried cranberries
4 oz goat cheese (crumbled)
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tbsp honey
1 1/2 tsp dijon mustard
Salt to taste
Instructions
Cook quinoa according to package instructions until fluffy and tender.
Spread cooked quinoa on a plate to cool completely to room temperature.
Whisk together olive oil, lemon juice, honey, dijon mustard, and salt in a small jar until emulsified.
Massage the kale with a small amount of the dressing in a large bowl until softened.
Combine the cooled quinoa, chopped apples, toasted walnuts, and dried cranberries with the kale.
Toss the salad with the remaining dressing.
Top with crumbled goat cheese and serve.
Notes
Ensure the quinoa is fully cooled before mixing to maintain the crisp texture of the apples and green color of the kale. For a vegan option, substitute crumbled goat cheese with a plant-based feta or toasted sunflower seeds.