Kale Apple and Quinoa Salad

Sunday, 9 April 2017

With our April IDENTITY faith + fitness Bootcamp kicking off today, I've been utilizing Pinterest more than ever for meal planning!! We have a trip to Hawaii coming up in June, and I'm eager to look and feel my best! Nutrition is more than half the battle for me, so I am doing my best to follow my meal plan to a T! 

Scanning Pinterest the other day, I came across this recipe from Cooking Classy. It looked so amazing and to be honest, I've been trying to get kale into my diet a bit more! I love toppings so this was a perfect option for me to sneak that Kale in there!! Cannot wait to have this for lunch today!! 




Ingredients



Salad

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
Dressing
1/2 cup olive oil
1/4 cup fresh lemon juice
2 Tbsp honey
1 1/2 tsp dijon mustard
Salt to taste


Cooking Classy's Directions:


Cook quinoa according to directions on package and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).

Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.

*Note that this salad actually does hold up really well for a few hours, but with that said I recommend dipping the apples in a lemon water solution (1 Tbsp fresh lemon juice with 1 cup water in a bowl), let apples rest in the mixture for about 1 minute then remove and drain on paper towels. This helps reduce browning if you aren't going to be eating the salad right away.
Picture + Recipe source: Cooking Classy

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