Kale, Apple and Quinoa Salad
Ingredients
Salad
- ½ cup dry quinoa
- 6 cups Certified SC Grown kale, chopped with ribs removed
- 2 Certified SC Grown apples, chopped
- 1 cup walnuts
- ½ cup dried cranberries
- 4 ounces goat cheese, crumbled
Dressing
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- 1½ teaspoons Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the quinoa according to the package directions. Allow it to cool completely.
- While the quinoa cooks, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Place the kale in a large serving bowl. Pour about three-quarters of the dressing over the kale and toss until evenly coated.
- Cover and refrigerate for 15 minutes to soften the kale.
- Add the cooled quinoa, chopped apples, walnuts, and dried cranberries. Pour the remaining dressing over the salad and toss to combine.
- Gently fold in the goat cheese and serve.
