This yummy salad is sure to please a crowd. Feel free to add in pomegranate seeds, roasted butternut squash, or other vegetables of your choice.
Ingredients
1/2 cup
Quinoa, uncooked
(tricolor)
6 cup
Kale
(slightly packed chopped; ((it will take; 1 1/2 bunches. Remove thick ribs before chopping; 6 oz chopped)))
2 medium
Apple
(crisp; (cored and chopped* (I used gala apples)))
1 cup
Walnuts
((lightly toasted and roughly chopped))
1/2 cup
Cranberries
(dried)
1/2 cup
Olive Oil, Extra Virgin
1/4 cup
Lemon juice
(fresh)
2 tbsp
Honey
(can sub for maple syrup)
1 1/2 tsp
Dijon mustard
1/4 tsp
Salt
(or to taste)
1/4 tsp
Black pepper
(or to taste)
Instructions
Cook quinoa according to directions on package and cool completely.
While quinoa is cooling, whisk together olive oil, lemon juice, honey, dijon, salt, and pepper in a jar or bowl.
Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
Remove salad from refrigerator, add apples, quinoa, walnuts, and cranberries. Pour remaining dressing over salad then toss.
Serve or store covered in the refrigerator for up to 4 hours.
Notes:
This salad actually does hold up really well for a few hours, but with that said I recommend dipping the apples in a lemon water solution (1 Tbsp fresh lemon juice with 1 cup water in a bowl), let apples rest in the mixture for about 1 minute then remove and drain on paper towels. This helps reduce browning if you aren't going to be eating the salad right away.
