This picture does not do this Salad any justice! The combination of kale, quinoa, apples, and almonds is to die for! I made this salad as a side one night for our Hummus Crusted Chicken. Kory kept raving about how “gourmet” it was, so naturally I kept the simplicity to myself and took in the compliments!
Here is what you will need to make the salad:
- 1 Apple
- 1/2 Cup of Dried Cranberries
- 1 Bunch of Kale, chopped
- 1 Cup of Tri-Color Quinoa, cooked
- 1/2 Cup of Walnuts, roughly chopped
- 2 Ounces of Goat Cheese
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Agave
- 1/4 Cup of Lemon Juice, fresh squeezed
- 1/2 Cup of Olive Oil
- 1 Tablespoon of Apple Cider Vinegar
- Salt and Pepper to taste
Step 1: Cook the quinoa according to the package instructions and let cool completely. (I made the dressing while the quinoa was cooking).
Step 2: Prepare the dressing. In a bowl or jar, (I used a coffee mug) whisk together the Dijon mustard, agave, lemon juice, olive oil, apple cider vinegar, salt, and pepper. Add the chopped Kale to a salad bowl and pour 3/4 of the dressing onto the Kale. Stir thoroughly and then place in the refrigerator to chill. This softens the Kale And let’s the dressing marinate.
This makes a great weeknight salad, pot luck dish, or healthy lunch option!