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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.

Scale

Ingredients

Salad:

  • 1 cup uncooked quinoa
  • 56 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:

Instructions

  1. Cook quinoa according to package directions. Set aside to cool. 
  2. 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. 
  3. Add olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper to a large measuring cup. Whisk until well combined. 
  4. Add quinoa, goat cheese, pecans, pumpkin seeds and apple slices to the kale salad. 
  5. If serving immediately, pour dressing over salad and toss to coat. 
  6. Transfer to your serving platter. Top with sliced apples and enjoy!

Keywords: kale salad, apple pecan salad, harvest salad