Packed with nutrients, this crunchy hearty salad is filling and delicious.

For the dressing:

  • Juice of 1 large lemon
  • 2 teaspoons honey
  • 1 medium shallot
  • ½ teaspoon salt
  • 3 tablespoons olive oil

For the salad:

  • 3 cups very thinly sliced Terhune Orchards tuscano kale
  • 1 ½ cups quinoa
  • 3 cups water
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil
  • 2 Terhune Orchards empire apples cut into ¼ size pieces
  • 2 teaspoons sugar
  • 1/3 cup toasted pine nuts
  • 4 oz crumbled feta cheese

Directions:

  1. In a small bowl whisk together the lemon, honey, shallot and salt. Add the olive oil in a thin stream, whisking as you go. Set aside
  2. Put the kale in a serving bowl, add the dressing, massage the kale by squeezing handfuls for a couple minutes and then set aside to rest for at least 5 minutes.
  3. Put the quinoa in a saucepan, heat to medium and stir 5-8 minutes until you can smell the nutty aroma and have toasted the seeds. Rinse the quinoa in a fine sieve and then add 3 cups water and 1 teaspoon salt in a medium saucepan, cover and set over high heat. Note: Bring to a boil and then reduce heat to low and cook until all the water is absorbed., about 15 minutes. Remove from the heat, and let sit 5 minutes, then fluff with a fork and add it to the bowl with the kale.
  4. Set a large skillet over medium- high heat. Add oil, heat for 1 minute and then add apples and the ¼ teaspoon salt. Cook, stirring for 2 minutes, add sugar and continue cooking until apples turn golden brown, about 5-7 minutes. Add apples to the bowl with the quinoa, and then add pine nuts and feta and toss until the dressing is evenly distributed.

Packed with nutrients, this crunchy hearty salad is filling and delicious.

For the dressing:

  • Juice of 1 large lemon
  • 2 teaspoons honey
  • 1 medium shallot
  • ½ teaspoon salt
  • 3 tablespoons olive oil

For the salad:

  • 3 cups very thinly sliced Terhune Orchards tuscano kale
  • 1 ½ cups quinoa
  • 3 cups water
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil
  • 2 Terhune Orchards empire apples cut into ¼ size pieces
  • 2 teaspoons sugar
  • 1/3 cup toasted pine nuts
  • 4 oz crumbled feta cheese

Directions:

  1. In a small bowl whisk together the lemon, honey, shallot and salt. Add the olive oil in a thin stream, whisking as you go. Set aside
  2. Put the kale in a serving bowl, add the dressing, massage the kale by squeezing handfuls for a couple minutes and then set aside to rest for at least 5 minutes.
  3. Put the quinoa in a saucepan, heat to medium and stir 5-8 minutes until you can smell the nutty aroma and have toasted the seeds. Rinse the quinoa in a fine sieve and then add 3 cups water and 1 teaspoon salt in a medium saucepan, cover and set over high heat. Note: Bring to a boil and then reduce heat to low and cook until all the water is absorbed., about 15 minutes. Remove from the heat, and let sit 5 minutes, then fluff with a fork and add it to the bowl with the kale.
  4. Set a large skillet over medium- high heat. Add oil, heat for 1 minute and then add apples and the ¼ teaspoon salt. Cook, stirring for 2 minutes, add sugar and continue cooking until apples turn golden brown, about 5-7 minutes. Add apples to the bowl with the quinoa, and then add pine nuts and feta and toss until the dressing is evenly distributed.