Crunchy Sweet Kale Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
 
A nourishing prep ahead recipe for easy lunches all week.
Ingredients
  • 1 cup quinoa
  • 1 large head of kale, stems removed and chopped
  • 2 medium red beets, shredded*
  • 2 carrots, shredded
  • 1 apple, diced
  • 1 cup olive oil
  • 2 Tb. dijon mustard
  • ⅓ cup apple cider vinegar
  • 1 Tb. maple syrup or liquid honey
  • 2 medium cloves garlic, minced
  • ½ tsp. sea salt
  • pinch of pepper
  • Optional toppings: sunflower seeds, pumpkin seeds or chopped walnuts
Instructions
  1. Cook your quinoa as per package instructions and set aside to cool once it's done.
  2. While the quinoa cooks, chop the kale and add it to a large mixing bowl. Drizzle a little olive oil on the kale and massage the kale with your hands for a few minutes to soften.
  3. Shred the carrots and beets, and add to the kale.
  4. Make the dressing by combining the olive oil, dijon, vinegar, maple syrup, garlic, salt and pepper in a mason jar and shake/stir to combine.
  5. Once the quinoa has cooled, combine with the vegetables and toss with approximately half the dressing. Season to taste with salt and pepper, or add more dressing to your liking.
  6. Enjoy! Makes 4 large meal sized servings or 6-8 side servings.
  7. Leftovers will keep in a covered glass container in the fridge for 3-4 days.
  8. *If you prefer cooked beets over raw beets then steam, peel and dice the beets before adding them to the salad.
Recipe by Insightful Bite at https://www.insightfulbite.com/crunchy-sweet-kale-salad/