KALE & APPLE SALAD
As kale is pretty sturdy, this gorgeous salad keeps perfectly for a few days, making it great for lunches throughout the week. I make it on repeat!
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 125 g quinoa
- 1 vegetable stock cube
- 250 g kale hard stems removed & roughly chopped
- 1 apple chopped into small cubes
- 35 g dried cranberries roughly chopped
- 75 g toasted pecan nuts roughly chopped
- 100 g vegan feta crumbled
- sea salt & freshly ground black pepper
DRESSING
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 4 tbsp extra virgin olive oil
Instructions
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Combine the quinoa, stock cube, a pinch of salt and 300ml of water in a saucepan. Bring to a boil over a medium heat, then reduce the heat to a simmer and cover with a lid. Cook for 12-15 minutes, or until all the liquid has been absorbed by the quinoa. You want it to be lovely and tender – if it’s still slightly underdone, add more water and cook for a further few minutes. Fluff up the quinoa with a fork, then set aside and allow to cool.
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To make the dressing, combine the balsamic vinegar, maple syrup, Dijon mustard and extra virgin olive oil with a nice pinch of salt and black pepper. Stir well, then taste and adjust the seasoning, if needed.
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Place the kale in a large mixing bowl and pour over half the dressing. Use your hands to massage the kale and dressing together, until it has darkened and halved in size.
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Add the cooled quinoa, chopped apple, cranberries, toasted pecans and vegan feta into the massaged kale. Stir well, then serve drizzled with the remaining dressing.
Looking for more wintery salad recipes? Try this Maple Roasted Sprout Salad!
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