kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta

1&1/2 cups water or vegetable broth

3/4 cup quinoa, rinsed and drained

1/2 cup dried cranberries

6 cups curly leaf kale, washed, rinsed, trimmed and chopped

Sea salt

1 Fuji apple, cored and thinly sliced

1 small shallot, thinly sliced

1/3 cup toasted pecans, chopped

2 ounces crumbled Feta

1 tablespoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 tablespoon maple syrup

1 tablespoon lemon juice

Piment d’Espelette, to taste, or a generous pinch

Freshly ground fermented white pepper, to taste

In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low.

Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes.

Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with your hands until kale looks slightly wilted, about one minute.

Add quinoa, cranberries, apple slices, shallots, pecans and feta to the kale, tossing to combine.

Make the dressing in a small bowl, whisking mustard, oil, maple syrup, lemon juice, Piment or mild chili powder with fermented white pepper to taste.

Pour dressing over kale salad tossing to combine.

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