Kale Salad with Ambrosia Apples
November 28, 2018
With springy kale, roasted seeds and nuts, salty feta cheese, tangy cranberries, fluffy quinoa, and softly crunchy, pleasantly sweet Ambrosia apples, this is the variety show of winter salads. It’s got texture, oodles of flavor, and more nutrients than we can name. And we’re wild about the orange dressing, which gives it a splash of honeyed citrus, juicy and super fresh — the perfect antidote to heavy holiday meals.
Our tip: Don’t pour all the dressing over the salad. You want just enough to coat all the ingredients, but not so much that they get soggy and bogged down with the stuff. The leftover dressing will be lovely on other salads, like beets with arugula or a spinach and prosciutto salad.
1 ½ cups quinoa, cooked
4 cups kale, washed and torn
2 Tbsp red onion, finely diced
1 large Ambrosia apple, cored and diced
¼ cup roasted pumpkin seeds
½ cup toasted pecans, roughly chopped
¼ cup dried cranberries, fluffed
? cup crumbled feta cheese
Salt, to taste
Pepper, to taste
- Cook the quinoa, fluff, and set aside to cool.
- Place all of the salad ingredients in a bowl, toss with the dressing, add salt and pepper to taste and serve.
? cup fresh squeezed orange juice
2 Tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
1 clove garlic, crushed
¼ cup vegetable oil
- Combine all of the salad dressing ingredients together in a mason jar or a bowl.
- Shake or whisk to combine.
Recipe source: Ambrosia Apples USA.