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Adapted from "How Sweet Eats"
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.
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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