This kale, quinoa and apple salad is perfect for fall.

The fresh apples bring crisp fall flavors, and the kale is massaged into the dressing to loosen it up.

Nuts, fennel, and quinoa add layers of texture, and blue cheese adds a savory note.

Ingredients

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/2 teaspoon salt

1/4 teaspoon pepper

¼ cup extra virgin olive oil

1 large bunch curly kale, stemmed and thinly sliced (about 8 cups)

2 medium honeycrisp or Gala apples, unpeeled, coarsely chopped

1 medium fennel, cored and thinly sliced (about 3 cups)

2 cups cooked quinoa, room temperature or chilled

1/2 cup toasted almonds (see tips)

⅓ cup dried cherries

⅓ cup crumbled blue cheese 

Directions

Whisk together vinegar, maple syrup, salt and pepper in a large bowl. Slowly add the oil and whisk to combine.

Add the kale and massage the dressing with clean hands for 3-5 minutes until well blended and slightly softened.

Add apple, fennel, and quinoa; toss to combine; divide among 4 plates and top with almonds, cherries, and blue cheese.

Toast the nuts before using them in the recipe to enhance the flavor.

To toast the sliced nuts, place them in a small, dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.

Kale

Kale has a unique flavor that varies depending on the variety and preparation method. If you can tolerate the bitter taste, kale is rich

in important micronutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. It is also

a good source of vitamins, including vitamins A, B, E, C and K.

Avoid blanching and cooking kale

as this reduces the amount of water-soluble minerals, vitamins and phytochemicals in the leaves. Kale can be eaten raw in salads.

One cup of raw kale (21 grams) contains only 9 calories.

VegiFood