Return to Content

Quinoa Salad with Apples and Kale

Quinoa Salad with Apples and Kale
6 votes, 4.67 avg. rating (91% score)
Print Friendly

Last year, the US Apple Association, an educational and advocacy organization for apple growers, asked me to develop some apple recipes that made use of the fruit in novel and delicious ways. One of my favorites was this quinoa salad studded with kale, pine nuts, sautéed apples, and feta (I’m a big fan of quinoa salads).  It’s a little sweet, salty, crunchy, and tangy (the dressing is made with honey and lemon juice). It’s also packed with nutrients, and clocks in at just about 300 calories per serving. It’s a great lunch entree or side dish for early fall. Enjoy!



Quinoa Salad with Apples and Kale
Photo/Art by Photo reprinted with permission from the US Apple Association
Quinoa Salad with Apples and Kale


Quinoa Salad with Apples, Kale, Pine Nuts, and Feta

Total time: 35 minutes; hands-on time: 35 minutes

Makes: 6 to 8 servings


  • For the dressing:
  • Juice of 1 large lemon
  • 2 teaspoons honey
  • 1 medium shallot
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • For the salad:
  • 3 cups very thinly sliced kale (about 1/3 of a standard bunch)
  • 1 1/2 cups quinoa
  • 3 cups water
  • 1 teaspoon plus 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 large tender-sweet apples, such as Fuji or Gala, unpeeled and cut into 1/2-inch cubes
  • 2 teaspoons sugar
  • 1/3 cup toasted pine nuts
  • 4 ounces crumbled feta


In a small bowl, whisk together the lemon, honey, shallot, and salt. Add the olive oil in a thin stream, whisking as you go. Set aside.

Put the kale in a serving bowl and set aside. Put the quinoa, water, and 1 teaspoon salt in a medium saucepan, cover, and set over high heat. Bring to a boil, then reduce heat to low and cook until all the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork and add it to the bowl with the kale.


Set a large skillet over medium-high heat. Add oil, heat for a minute, then add apples and 1/4 teaspoon salt. Cook, stirring, for 2 minutes, then add sugar and continue cooking and stirring until the apples begin to turn golden, 5 to 7 minutes. Add apples to the bowl with the quinoa, then add the pine nuts, feta, and dressing and toss until evenly combined.



Amy Traverso


Amy Traverso


Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
Updated Thursday, September 5th, 2013

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


2 Responses to Quinoa Salad with Apples and Kale

  1. Kat September 10, 2013 at 9:33 pm #

    Could the kale be cooked, maybe with the apples, or could you substitute another green? I can’t stand raw kale…….

  2. Amy Traverso September 11, 2013 at 2:20 pm #

    Hi Kat-

    By all means, you could substitute cooked kale or raw or cooked baby spinach in this recipe. Just cook the kale first in the 2 tablespoons oil. When it’s nice and wilted, add another teaspoon of oil and cook the apples according to the instructions.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111