Autumn Kale Apple and Quinoa Salad
Robyn Gleason
The perfect salad to fill your bowl this fall, this kale apple quinoa salad is packed with superfoods!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 4 people
Calories 372 kcal
- 3 cups kale chopped
- 2 apples diced
- 1/2 cup quinoa raw
- 1 cup vegetable broth (or sub chicken broth or water)
- 2 stalks celery diced
- 1/2 bell pepper diced
- 2 tablespoons parsley chopped
- sea salt and fresh black pepper to taste
- 1/4 cup pecans sub almonds or pumpkin seeds
- 1/4 cup cranberries
Raspberry Vinaigrette
- 1/4 cup olive oil
- 1/4 cup raspberry wine vinegar
- 2 tablespoons raspberry jam
- 1-2 tablespoons honey raw
- 2 teaspoons dijon mustard
- 1/2 teaspoon shallots diced finely
In a medium saucepan, cook quinoa according to directions, substituting vegetable or chicken broth for water. Fluff the quinoa with a fork and let cool completely.
Add the kale, apples, celery, pepper, parsley, nuts, raisins and sees to the cooled quinoa to a large mixing bowl.
Combine ingredients for dressing in your food processor and pulse until well blended. Pour over the the salad and mix well until completely coated.
Calories: 372kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 2gSodium: 305mgPotassium: 583mgFiber: 5gSugar: 20gVitamin A: 5920IUVitamin C: 88.4mgCalcium: 106mgIron: 2.3mg