Apple Quinoa Salad with Kale

Ingredients

½ cup quinoa
1 large bunch kale, leaves removed from stems (you want 4 to 6 cups)
2 apples, cubed, prefer Honeycrisp
6 ounces feta cheese, cubed
⅓ cup dried tart cherries
¼ cup pistachios, roasted, chopped

Michigan Apple Vinaigrette

1/3 cup Fustini's Michigan Apple balsamic
1 tablespoon freshly squeezed lemon juice
1 garlic clove, finely minced
salt and pepper to taste
pinch of ground nutmeg
1/2 cup Fustini's Medium Single Varietal olive oil

Hint

Adapted from "How Sweet Eats"

Directions

Step 1.

Cook quinoa from package directions (this dish is great to use up leftover quinoa).

Chop kale and place in a bowl. Drizzle with about 2 tablespoons of the Michigan Apple Vinaigrette and massage the kale with your hands for 1-2 minutes. Let stand at least 5 minutes. Add quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more dressing.

Step 2. Michigan Apple Vinaigrette

Whisk together the apple balsamic, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.

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