Autumn Kale Apple and Quinoa Salad | Recipe Cart
Autumn kale apple and quinoa salad with toasted walnuts, cranberries, and goat cheese—tossed in a lemon-dijon dressing. Perfect for fall!
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Cooking tools:
- Saucepan
- Measuring cup
- Fine-mesh sieve
- Mason jar
- Mixing bowl
- Whisk
- Serving bowl
- Chef's knife
- Cutting board
- Colander
- Spoon
- Kitchen shears
- Stove
- Refrigerator
- Plastic wrap
- Tongs
Ingredients
- 1/2 cup tricolor dry quinoa
- 6 cups slightly packed chopped kale ((it will take about 1 1/2 bunches. Remove thick ribs before chopping, 6 oz chopped))
- 2 crisp sweet apples, (cored and chopped* (I used gala apples))
- 1 cup walnuts, (lightly toasted and roughly 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
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