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Fall Harvest Kale Quinoa Salad

Fall Harvest Kale Quinoa Salad

Crunchy Puffed Quinoa & Kale Salad Recipe with Raspberry Poppyseed Kale Salad Dressing

Ingredients

Fall Harvest Kale Salad Ingredients

4 cups kale, ribs removed and chopped small
1 Tbsp olive oil
sprinkle of salt
¼ cup puffed quinoa (procedure below)
1 large granny smith apple, chopped
1 red apple, chopped
½ cup chopped celery
½ cup canned mandarins
½ cup Sunsweet® Amaz!n™ Diced Prunes
⅓ cup pecans, toasted & chopped
¼ cup crumbled feta or goat cheese

Raspberry Poppyseed Dressing

½ cup fresh raspberries (or frozen and thawed)
⅓ cup olive oil
2 Tbsp apple cider vinegar
2 Tbsp white wine vinegar
2 tsp coconut sugar
¼ tsp onion powder
½ tsp Dijon mustard
pinch of salt, to taste
2 tsp poppy seeds

Instructions

How to make Kale Salad with puffed quinoa:

How to puff quinoa at home:

How to make Raspberry Poppyseed Dressing:

Notes

Nutrition for Raspberry Poppyseed Kale Salad Dressing

Per 2 Tbsp dressing, yields 8 servings (~1 cup total)
93 calories | 10g fat | 2g carbs | 1g fiber | 1g sugars | 0g protein

Nutrition for Kale Quinoa Salad (without dressing) provided below:

Nutrition