2 Green apples chopped
1/2 C Dried cranberries
1/4 C Red onion diced
1 Bundle fresh kale
2 C baby spinach
1 C Tri colored Quinoa cooked
a pinch salt & pepper, to taste
1/4 C Raw walnuts
Honey Red Wine Vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
1 ½ teaspoons honey
Pink himalayan salt & pepper to taste
1/2 cup red wine vinegar
Dash of italian seasoning (optional)
Wash and chop green apples place in a bowl with the cranberries , walnuts , red onion and toss.
Wash and chop (optional) kale and baby spinach
Cook quinoa according to package, then set aside to cool. Once cooled off add to bowl of apples.
Place the kale & baby spinach into a large serving bowl. Add the bowl of mixed apples and quinoa
In a small bowl, combine all the ingredients for the vinaigrette and whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
Once you’re ready to serve, drizzle the dressing lightly over the salad , toss, and serve immediately.
STORAGE SUGGESTIONS: If you intend to have leftover salad, store the salad and dressing separately, and toss individual portions just before serving.