Fall Quinoa Kale Salad

I came up with this Fall Quinoa Kale Salad based on ingredients I had on hand and what’s in season. It was refreshing yet filling and packed with different textures and flavors. Plus, it’s gluten free! I ate it for lunch but next time, I might make it for dinner with some grilled salmon on top. 😋

Fall Quiona Kale Salad.jpg

Mix in a large bowl (serves 1):

  • 1/2 to 1 cup cooked quinoa (I used a quinoa/brown rice blend)

  • 2 T crumbled goat cheese 

  • 1/4 cup chopped pecans

  • Pomegranate arils 

  • Apple slices 

  • Big handful of kale, cut into ribbons (please see Instagram story highlights for how to cut/chiffonade kale into perfect tiny ribbons! This is *key* to a good kale salad) 


For the dressing I used an Apple Maple Vinaigrette by @paleomg and it complemented this fall salad perfectly. (She pairs this with her fall harvest chopped salad which I will have to try next!) For one serving, I mixed:

  • 1/2 T maple syrup

  • 1/4 T apple cider vinegar

  • 1/4 tsp dijon mustard

  • 1/4 tsp minced garlic

  • 1 tsp minced shallot

  • 1 T olive oil

  • s&p.


*FYI: You can use plain kale or you can sauté the kale in some ghee and lemon beforehand (this is what I did 😋). For a #dairyfree and #vegan salad, simply remove cheese crumbles.

SaladsBethany LarsonComment