Directions:

Cook quinoa according to directions on package and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).

Ingredients:

Salad

– 1/2 cup tricolor dry quinoa
– 6 cups slightly packed chopped kale (it will take about 1 1/2 bunches. Remove thick ribs before chopping, 6 oz chopped)
– 2 crisp sweet apples, cored and chopped
– 1 cup walnuts, lightly toasted and roughly chopped
– 1/2 cup dried cranberries
– 4 oz feta cheese, crumbled

 

Dressing

– 1/2 cup olive oil
– 1/4 cup fresh lemon juice
– 2 Tbsp honey
– 1 1/2 tsp dijon mustard
– Mineral salt to taste

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