Autumn Kale, Apple and Quinoa Salad

By commercecook

I made this for Rosh Hashanah, 2017, but without the apples.

Ingredients

• Dressing:
• 1/2 cup dry quinoa
• 6 cups, one large package, kale with stems removed
• 2 crisp sweet apples, if using
• 1 cup walnuts, lightly toasted and roughly chopped (I used pecans instead.)
• 1/2 cup dried cranberries
• 4 ounces goat cheese (I didn't use any cheese.)
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt to taste

Preparation

Step 1

Cook quinoa according to package directions and cool completely. Whisk together the dressing ingredients. Massage the kale until it's bright green. Add kale to a salad bow, pour 3/4 of the dressing over the kale and refrigerate for 15 minutes.
Remove salad from the refrigerator , add apples, quinoa, walnuts and cranberries. Pour remaining dressing over the salad and toss. Add goat cheese. Serve or store in refrigerator for up to 4 hours.

I've found that all the heavier ingredients sink to the bottom. So I usually put the cranberries and nuts on top of the salad, not tossing them in.