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Harvest Kale Salad with Apple Cider Dijon Vinaigrette

If you're looking for a healthier side dish to contribute to the table this Thanksgiving, I've got you covered! This salad is a perfect complement to a traditional Thanksgiving meal or on its own as an entree.


1 large bunch kale chopped

1 C cooked quinoa

1/2 large honey crisp apple

1/3 C dried cranberries

1/3 C crumbled goat cheese or feta

1/2 C any variety of sliced almonds, pepitas, chopped walnuts or glazed pecans


1/4 C extra virgin olive oil (I recommend a high quality evoo for dressings)

3 T apple cider vinegar

2 T maple syrup

1 T dijon mustard

1/4t each salt and pepper


  1. Prepare quinoa and chop salad greens and apple

  2. combine all ingredients in a large bowl

  3. To prepare the vinaigrette, combine all ingredients and either shake (in covered bottle) or whisk in a bowl to emulsify

  4. Dress salad and toss to combine


- Serves 4-6 as a side dish or 3 as an entree.

- Baby spinach, Baby kale or shredded brussel sprouts may be substituted

-Any type of unseasoned, cooked quinoa will work



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