This loaded autumn kale salad is packed with flavor and texture in every bite. It’s wholesome, filling, and delicious with a sweet, zesty apple cider vinaigrette that is to DIE for!
Good morning, guys! Happy Monday!! How was your weekend?!
Fall has FINALLY hit New England – as I’m typing this right now, it’s 45 degrees outside! Whew, that happened fast! Haha. I made these incredible cookies over the weekend from Bon Appetit and HIGHLY RECOMMEND you do the same. They are seriously the best cookies in the entire world. They’re filled with dark brown sugar, browned butter, skor toffee bits, and chocolate – I mean what’s not to love??
To balance out all the cookies, I made another batch of this loaded autumn kale salad – it is seriously my FAVORITE right now!! It’s inspired by one of my very favorite salads in the whole world – the kale & quinoa salad from Zupas, one of the things I miss most about living in Utah, haha! 😉
This loaded autumn kale salad is packed with feta cheese (though you could sub goat cheese or freshly grated parm, too!), dried blueberries or cherries, pomegranate arils, pistachios, pumpkin seeds, quinoa, and lacinato kale! And the DRESSING!!! This apple cider vinaigrette is my go-to for every salad. It is SO easy to throw together and just so delicious. Just pour all the ingredients into a mason jar & shake! It keeps super well in the fridge, too. I like a sweeter vinaigrette, but you’re welcome to reduce the amount of honey in the recipe if you want it to be a little more tart. Fun fact: I used the honey from our bees in Texas for this vinaigrette – cool, right?! Brig sure misses those bees!
This loaded autumn kale salad is perfect to throw together for a quick lunch or as a yummy side for dinner – and it’s always fun to make for guests who claim to hate kale! 😉 This is why I always use dinosaur kale – the texture is much more palatable, and when you chop it up into little pieces and toss it with a yummy dressing, no one will complain – promise! 🙂 It’s pretty easy to find nowadays too, just look in the produce section next to all of the lettuces! We use one big bunch for this recipe.
I hope you LOVE this salad – I’ll definitely be making it weekly for the next several months while all of the ingredients are still in season (I’m looking at you, pretty pomegranates!) This salad tastes great fresh but also keeps well in the fridge for a day or two, which is nice!! The kale will absorb some of the dressing without getting gross and wilty.
- 1 big bunch lacinato kale, rinsed, stems cut out, & chopped
- 2 cups cooked quinoa, cooled
- ¼ c dried cherries or blueberries
- ¼ c pumpkin seeds
- ¼ c pistachios
- ⅓ c crumbled feta or goat cheese
- ½ c pomegranate arils
- For the Apple Cider Vinaigrette:
- ¼ c apple cider vinegar
- ½ c extra virgin olive oil
- 1 t dijon mustard
- ¼ c honey (start with 2-3 T, then add more if you'd like)
- salt & pepper
- Combine salad dressing ingredients in a mason jar and shake until thoroughly combined. Set aside or store in the refrigerator until ready to use.
- Combine all salad ingredients in a large bowl. Dress with desired amount of dressing & serve!