This is a huge hit every time it’s served. Can easily be done the day before and won’t wilt.
SALAD INGREDIENTS
1/3 cup white quinoa
1/2 cup water
6 cups kale, stems removed, finely sliced, see Notes below
1 large apple, finely sliced (Braeburn, Pink Lady, Fuji)
1/4 cup dried cranberries
1/4 cup walnuts, toasted, coarsely chopped
1/4 cup feta, crumbled
DRESSING INGREDIENTS
3 Tbs. cider vinegar
3 Tbs. extra virgin olive oil
1 clove garlic, minced
1 Tbs maple syrup
2 tsp dijon mustard
1/2 tsp curry powder
salt & pepper to taste
DIRECTIONS
Rinse and drain the quinoa, add the water, bring to a boil, cover, reduce the heat, simmer for about 15 minutes until the water is absorbed. Turn the heat off and let sit, covered, for 5 minutes.
Meanwhile, toast the walnuts at 350º for 6-8 minutes, set aside to cool.
Combine the sliced apple, kale, quinoa, dried cranberries, walnuts and feta together.
Next, mix the vinegar, oil, garlic, maple syrup, dijon, curry, salt and pepper. Finally, whisk well to combine and pour over salad to taste. Let sit for a few minutes to let the flavors meld. This is also great the next day!
NOTES
An alternative to slicing the kale, you can pulse it, in batches, in a food processor to make smaller pieces. Also, once you have sliced/chopped the kale, massage it with your hands. This helps to tenderize and break down the kale which can be rather “chewy”.
