Kale Apple Salad


Serves 4-6

(adapted from a recipe by New Seasons Market, served at their deli)

5 stalks kale, stems removed, torn in pieces

2 c red or white quinoa, cooked and cooled (this would be good with wild rice too!)

2 Fuji apples, cubed (leave peel on)

½ c chopped walnuts (toasting optional)

¼ c dried cherries (or cranberries)

Toss all ingredients together in a bowl with your favorite vinaigrette. One that includes apple cider vinegar would complement the fall flavors well.  Serve within about 30 minutes of dressing.

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