October Recipe: Autumn Apple Quinoa Kale Salad


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

Cook dry quinoa as per package instructions. Add the quinoa to a large mixing bowl along with remaining salad ingredients.

In a small bowl, whisk together all dressing ingredients. Pour the dressing over the salad and gently mix until dressing is evenly distributed. Serve warm salad immediately or chilled.

Source: used with written permission from Amanda Hershberg.

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