Served as a colorful side dish or the main course, this seasonal recipe stars immune-boosting kale with omega-3 from the chopped walnuts.

INGREDIENTS

Salad

  • 2⁄3 cup dry quinoa cook per package instructions
  • 3 Large Handfuls Raw Kale stalks removed & finely chopped
  • 1⁄2 cup diced cucumber
  • 3 medium apples core removed and diced
  • 1⁄4 cup diced sweet onion
  • 4 celery stalks diced
  • 1 cup walnut halves or pieces

Dressing

  • 1 Teaspoon extra virgin olive oil
  • 1⁄4 cup apple cider vinegar
  • 2 tbsp pure maple syrup or honey
  • 1⁄2 ea lemon – juice of
  • 1 tsp cinnamon
  • 1⁄2 tsp salt or to taste
  • 1⁄2 tsp ground black pepper
  • 2 Tbsp Water

 

DIRECTIONS

  1. Cook dry quinoa as per package instructions.
  2. Add the quinoa to a large mixing bowl along with remaining salad ingredients.
  3. In a small bowl, whisk together all dressing ingredients.
  4. Pour the dressing over the salad and gently mix until dressing is evenly distributed.
  5. Serve warm salad immediately or chilled.

Source: Amanda Hershberg

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