Description
This Autumn Kale Apple and Quinoa Salad is a vibrant, nutritious, and refreshing dish perfect for fall gatherings. It combines the hearty texture of cooked quinoa with crisp kale, sweet apples, crunchy toasted walnuts, tangy dried cranberries, and creamy goat cheese. A honey-lemon Dijon dressing ties all the flavors together, making it a delightful and healthy salad to enjoy as a light meal or side dish.
Ingredients
Salad Ingredients
- 1/2 cup tricolor dry quinoa
- 6 cups slightly packed chopped kale (about 1 1/2 bunches, remove thick ribs, approx. 6 oz chopped)
- 2 crisp sweet apples, cored and chopped (e.g., Gala apples)
- 1 cup walnuts, lightly toasted and roughly chopped
- 1/2 cup dried cranberries
- 4 oz goat cheese, crumbled
Dressing Ingredients
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 Tbsp honey
- 1 1/2 tsp Dijon mustard
- Salt to taste
Instructions
- Cook quinoa and cool: Rinse quinoa under cold water, then cook it according to package instructions (usually simmering in water until water is absorbed and quinoa is fluffy). Spread cooked quinoa on a plate or tray to cool completely before adding to the salad.
- Whisk dressing ingredients: In a jar or bowl, combine olive oil, fresh lemon juice, honey, Dijon mustard, and salt. Whisk or shake well until the dressing is emulsified and smooth.
- Pour 3/4 dressing over kale, chill: Place chopped kale in a large salad bowl. Whisk the dressing again, then pour about three-quarters of it over the kale. Toss thoroughly to evenly coat all the kale leaves. Cover the bowl and refrigerate for 15 minutes to allow the dressing to soften the kale.
- Toss in remaining mix-ins and dressing: Remove chilled kale from the refrigerator. Add the cooled quinoa, chopped apples, toasted walnuts, and dried cranberries to the bowl. Pour the remaining dressing over the salad and toss everything together to combine well.
- Add goat cheese and toss lightly: Sprinkle the crumbled goat cheese over the salad and toss very gently to distribute the cheese without breaking it down too much.
- Serve or store: Serve the salad immediately or cover and store in the refrigerator for up to 4 hours before serving.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until fragrant, or toast in a dry skillet over medium heat, stirring frequently.
- This salad can be prepared ahead and refrigerated for up to 4 hours; however, adding the goat cheese just before serving preserves its texture and flavor.
- For a vegan version, substitute goat cheese with a plant-based cheese or omit it entirely.
- Feel free to swap gala apples with other crisp sweet apple varieties such as Honeycrisp or Fuji.
- Removing the thick ribs from kale helps improve the texture and makes the salad easier to eat.