I am a recipe hunter. Yes, I have cookbooks and research fun recipes. But my favorite recipes come from people I know. Whose yummy treats I’ve tried.
I will hunt your recipe for YEARS if I love it enough. I am still trying to squeeze a cole slaw recipe out of a girl from 2009. It’s a family recipe, so I’m having trouble gaining any ground there.
My point is, when I love a food, I will ALWAYS ask for the recipe because I want to relive the moment when I ate your awesome food over and over for months.
Well this is one of those recipes. My husband’s cousin brought an incredible salad for Thanksgiving last week. Typically I’m not a “greens” eater, but when it comes to salad I’m completely on board. And this was an amazing salad. Like three-servings-and-you-beg-for-the-left-overs-amazing.
And like a sweet cousin, she shared her recipe.
Score.
It is now my simple joy and pleasure to share this recipe with you!
Autumn Kale, Apple, and Quinoa Salad
Ingredients
- 1/2 c. Tricolor Quinoa
- 6 c. Kale
- 2 apples
- 2 c. walnuts or pecans
- 1/2 c. dried cranberries, fig, or cherries
- 4 oz. goat cheese or feta
Dressing
- 1/2 c. Olive Oil
- 1/4 c. Fresh Lemon Juice
- 2 Tbsp. Honey
- 1 1/2 tsp. Dijon mustard
- salt to taste
Directions
- Prepare quinoa as directed on box. Once cooked allow to cool in fridge until ready for it.
- While cooling, mix dressing in a bowl or jar. Pour half over washed kale (stems removed). Allow to sit for 15 minutes so kale becomes slightly tender.
- Cut apples to bite sized pieces. Cut dried fruit and nuts in half.
- Mix fruit, nuts, quinoa and kale together.
- Sprinkle cheese on top. Serve immediately. Can be stored without wilting for 4 or so hours.
ENJOY!!
