Kale and Quinoa Salad with Apples and Cinnamon Dressing
Kale and Quinoa Salad with apples, walnuts, blue cheese and cinnamon dressing is the perfect way to celebrate the transition from summer to fall. With great taste and good for you superfoods, it's great for meal prep, easy enough for weeknight dinners and elegant enough for a holiday table.
Servings: 8 servings
Calories: 407kcal
Ingredients
- 2/3 cup dry or 2 cups cooked quinoa
- 6 cups (1 bunch) kale stalks removed and finely chopped
- 2 medium apples cored and diced (use sweet variety)
- 3 small celery stalks diced
- 1/2 cup blue cheese crumbled
- 1 cup walnut halves or pecans, or sliced/slivered almonds
Cinnamon Dressing:
- 1/4 cup olive oil extra virgin
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup or honey
- 1/2 lemon juice of
- 1 large garlic clove minced
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Cook quinoa as per package instructions or On Stovetop: Personally, I like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff, see tutorial how to cook quinoa on stove. This way quinoa comes out less mushy or make Instant Pot Quinoa.
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, garlic, cinnamon, salt and pepper. Set aside.
- In a small skillet toast walnuts on low-medium heat until lightly brown, about 3-4 minutes. Stir frequently and watch closely not to burn. Set aside.
- To a large salad bowl, add kale and 1/3 of dressing. Massage with your hands until kale has shrunk half in size.
- Then add cooked and fluffed with a fork quinoa, apples, celery, blue cheese and toasted nuts. Pour remaining salad dressing on top and stir gently.
- Serve cold or warm. Add Instant Pot Instant Pot shredded chicken breast or serve as a side dish for boneless turkey breast recipe.
Notes
- Store: All dressed salad stays fresh in the fridge for up to 3 days.
- Make ahead: Refrigerate salad without the dressing for up to 2 days. Dressing keeps well refrigerated for a few weeks.
- Sturdy salad: This salad makes a lot, great as a side dish for dinner or lunches. Kale doesn't wilt and quinoa absorbs delicious dressing, so salad tastes good even days later.
- Kale: I like to use curly green kale as it adds volume and texture. Lacinato kale would work as well, there will be just "less of salad and kale".
- Quinoa: I recommend to use white or tri-colour quinoa for this salad. Red quinoa would be overpowering in taste and texture.
- Blue cheese: If you don't love it, feel free to use feta or goat cheese.
- Vinegar: If you don't have apple cider vinegar, white or red wine vinegar is great. Not balsamic or white though.
Nutrition
Serving: 1cup | Calories: 407kcal | Carbohydrates: 36g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 575mg | Fiber: 4g | Sugar: 13g