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Kale Apple Cranberry Salad

Ingredients

For the salad:

  • 8 ounces kale use fresh or pre-washed and cut - either one works fine but you know which one is less work! lol
  • ½ cup dried cranberries
  • ½ cup shredded carrots
  • 1 medium Fuji apple, julienned julienned is the way I prefer and just about any kind of apple would do
  • 1/2 cup uncooked quinoa, cooked according to package directions Optional but oh so delicious and good for you!
  • 2 oz crumbled goat cheese chilled or shaved parmesan cheese, for topping (optional)

For the dressing:

  • 3 tablespoons olive oil
  • 1½ tablespoons apple cider or white wine vinegar I used apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper to taste

Instructions

  1. Prepare 1/2 cup uncooked quinoa (yields about 1 cup cooked quinoa) according to directions and let cool while you make the salad.
  2. If using fresh kale, wash thoroughly, spin until dry(ish) and tear the kale leaves off of the stems. Discard stems. Chop the kale into small, bite-sized pieces and transfer the kale to an oversized tupperware container or large ziplock bag.
  3. Add cranberries, apples, carrots and quinoa if using.
  4. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad.
  5. Cover container or zip bag and toss until the salad is evenly coated with dressing. Let the salad marinate in the fridge for at least 30 minutes or even longer. I've even let it sit in the fridge overnight. I'm sure you could serve immediately, but I love how the dressing softens up the kale if you let it sit for a while.

Recipe Notes

Serves about 4-6 as a side topped with cheese, if desired.