Kale Quinoa Apple Salad (Printable Recipe)
Kale, apples, quinoa, and blue cheese tossed in a tangy maple vinaigrette for a fresh fall salad.
# Ingredients You'll Need:
→ Dressing
01 -
2 tablespoons cider vinegar
02 -
1 tablespoon pure maple syrup
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon ground black pepper
05 -
1/4 cup extra-virgin olive oil
→ Salad
06 -
1 large bunch curly kale, stemmed and thinly sliced (about 8 cups)
07 -
2 medium Honeycrisp or Gala apples, unpeeled and roughly chopped
08 -
1 medium fennel bulb, cored and thinly sliced (3 cups)
09 -
2 cups cooked quinoa, at room temperature or chilled
10 -
1/2 cup slivered almonds, toasted
11 -
1/3 cup dried cherries
12 -
1/4 cup crumbled blue cheese
# Steps to Follow:
01 -
In a large bowl, whisk together cider vinegar, maple syrup, salt, and black pepper. Slowly drizzle in olive oil while whisking until fully emulsified.
02 -
Add sliced kale to the bowl and massage with clean hands until well coated and slightly tender, about 3 to 5 minutes.
03 -
Add chopped apples, sliced fennel, and cooked quinoa to the bowl. Toss until evenly distributed.
04 -
Divide salad among 4 plates. Top each portion with toasted almonds, dried cherries, and crumbled blue cheese.
# Extra Tips:
01 -
Toast nuts in a dry skillet over medium-low heat, stirring constantly until fragrant, about 2 to 4 minutes.