Autumn Kale and Quinoa Salad with Chutney Dressing - Once Upon a Chef

Ingredients

• 3½ tablespoons lemon juice, (from 1 to 2 lemons)
• 3 tablespoons store-bought mango chutney
• 1½ tablespoons honey
• 1 clove garlic, (minced)
• 1¾ teaspoons curry powder
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 4 cups chopped kale, (thick stems/ribs removed)
• 2 cups cooked quinoa ((I buy it frozen; see note))
• 1 cup shredded carrots, (from 2 to 3 carrots)
• 1 cup thinly sliced red bell pepper, (from 1 pepper)
• 1 cup thinly sliced celery, (from 1 to 2 celery stalks)
• 1 cup grapes, (halved)
• 3 tablespoons chopped fresh cilantro ((optional))
• ⅔ cup roasted salted cashews