Fall Harvest Kale Salad
This fall harvest salad comes together in just a few minutes and is loaded with fresh-picked honey crisp apples, tangy goat cheese and a quick and easy apple cider vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
Salad:
- 1 cup uncooked quinoa
- 5-6 cups chopped kale
- juice of 1 lemon
- 1 tablespoon olive oil
- 4 oz. goat cheese, crumbled
- 1 cup dried cherries
- 1/2 cup toasted pecans
- 1/4 cup pumpkin seeds
- 2 honeycrisp apples, thinly sliced
Dressing:
- 1/2 cup olive oil
- 1/3 - 1/2 cup apple cider vinegar
- 2 tablespoon Dijon mustard
- 1 teaspoon honey
- Kosher salt
- fresh cracked pepper
Instructions
- Cook quinoa according to package directions. Set aside to cool.
- Add kale, lemon juice and a tablespoon of olive oil to a large bowl. Gently massage kale for 3-5 minutes until the kale turns bright green and beings to wilt.
- Add olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper to a large measuring cup. Whisk until well combined.
- Add quinoa, goat cheese, pecans, pumpkin seeds and apple slices to the kale salad.
- If serving immediately, pour dressing over salad and toss to coat.
- Transfer to your serving platter. Top with sliced apples and enjoy!
Nutrition
- Serving Size:
- Calories: 412
- Sugar: 14.9 g
- Sodium: 165 mg
- Fat: 28 g
- Saturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 33.2 g
- Fiber: 3.2 g
- Protein: 8.6 g
- Cholesterol: 11.2 mg
