Autumn Kale Apple and Quinoa Salad Recipe
This Autumn Kale Apple and Quinoa Salad is a refreshing and nutritious dish, perfect for celebrating the flavors of fall. Featuring tender kale softened by a tangy lemon-honey dressing, crisp sweet apples, protein-rich quinoa, crunchy toasted walnuts, sweet dried cranberries, and creamy goat cheese, it offers a delightful combination of textures and tastes in every bite. This vibrant salad can be enjoyed as a hearty side or a light main dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 7 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1/2 cup tricolor dry quinoa
- 6 cups slightly packed chopped kale (about 1 1/2 bunches, ribs removed, approx. 6 oz chopped)
- 2 crisp sweet apples, cored and chopped (such as Gala)
- 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
Instructions
- Cook quinoa and cool: Rinse the quinoa under cold water to remove any bitterness. Cook the quinoa according to package instructions (typically by simmering it in water until fluffy). Once cooked, spread it out to cool completely before adding to the salad.
- Whisk dressing ingredients: While the quinoa cools, combine olive oil, fresh lemon juice, honey, Dijon mustard, and salt in a jar or bowl. Whisk thoroughly until the dressing is smooth and emulsified.
- Pour 3/4 dressing over kale, chill: Place chopped kale in a large salad bowl. Whisk the dressing again to re-emulsify, then pour about three-quarters of it over the kale. Toss thoroughly to ensure the kale leaves are evenly coated with the dressing. Cover the bowl and refrigerate for 15 minutes, allowing the kale to soften.
- Toss in remaining mix-ins and dressing: Remove the kale from the refrigerator. Add the chopped apples, cooled quinoa, toasted walnuts, and dried cranberries to the bowl. Pour the remaining dressing over the mixture and toss all ingredients together until combined.
- Add goat cheese and toss lightly: Sprinkle crumbled goat cheese over the salad and toss gently to incorporate without breaking up the cheese too much.
- Serve or store: Serve the salad immediately for the freshest texture, or cover and refrigerate for up to 4 hours. This allows the flavors to meld, but it is best enjoyed the same day.
Notes
- Removing the thick ribs from the kale before chopping ensures the salad is tender and easier to eat.
- Allowing the kale to marinate in the dressing softens the leaves, making them less bitter and more enjoyable.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, shaking occasionally, until fragrant and lightly browned.
- If you prefer a vegan version, substitute goat cheese with a plant-based cheese alternative or omit it entirely.
- For variations, try adding roasted butternut squash or substituting dried cranberries with dried cherries or raisins.