Apple, Pomegranate & Kale Quinoa Salad

How the heck did it become fall again?! This year has flown by and I am not ready to break out sweaters yet- ugh. #whereistheendlesssummer But to be fair- I am ready for the fall foods- bring it on! Chris and I picked up some delicious apples from Bishop's Orchards in Guilford this past weekend and I decided to do a healthy food recipe collab with my homegirl and beautiful nutritionist friend- Katie Diehl. I came up with the recipe and she wrote about the health benefits of the recipe- all based on the apple season. Yay! The collaboration is featured on www.darienmoms.com this week also- woohoo! Check out that website and Katie's new lovely site at: www.diehlnutrition.com These ladies are killing it. Oh and after you're done scoping out their sites, make this recipe because it's plain ol' fabulous. 

Apple, Pomegranate & Kale Quinoa Salad

Fridge:

1 cup pomegranate seeds 

1 to 1 1/2 cups baby kale, large stems removed and roughly chopped 

1/3 cup scallions, thinly sliced

1 1/2 tbs mint, finely minced

1 1/2 tbs Italian parsley, finely minced 

1/2 tsp Dijon mustard 

Counter:

2 cups apples (I used honeycrisp and ginger gold)- small dice, skin on

1 1/2 cups water 

Juice of 1 lemon (approx 2-3 tbs) 

Pantry:

1 cup quinoa 

4 tbs apple cider vinegar 

1/4 cup olive oil

1 1/2 tsp salt

1 tbs honey

Pepper to taste 

Tools:

Small pot with lid

Large mixing bowl

Small mixing bowl 

Mixing spoon/spatula 

Whisk 

Fork 

Measuring cups/spoons 

Cutting board

Chopping knife 

In the small pot add quinoa, water and 1/2 tsp of salt with a few cracks of fresh pepper. Place on medium high on the stove and bring to a boil. Once boiling, turn heat to very low, cover and cook for 10 minutes or until all the water is absorbed. Remove from heat and remove the lid. Allow to cool. Using a fork, mix the quinoa. Allow to cool completely. You can refrigerate if you prefer. 

In the large bowl add the small apple dices and squeeze half the lemon juice on top. Mix with a spoon to coat apple pieces. Add the cooled quinoa to the large bowl. Add the pomegranate seeds, kale, scallions, mint, parsley and 1/2 tsp of salt and pepper to taste. Squeeze the rest of the lemon juice onto the entire salad. Mix well. 

In the small bowl whisk together the apple cider vinegar, Dijon mustard, 1/2 tsp salt, pepper to taste, honey and olive oil. This is the dressing. Pour over the quinoa salad when ready to serve or up to a day before. This salad keeps for 5 days so it's a great side to make ahead. Enjoy it! Xo