8 Minute Meals: Fall Kale and Quinoa Salad

Good Morning CT at Nine

(WTNH) — Registered Dietitian-Nutritionist Jamie Lee McIntyre was in studio to make her Fall Kale and Quinoa Salad.

McIntyre recommends adding protein and starch to salads, in addition to the greens and veggies.


  • 4 cups of kale (washed, dried, *massaged)
  • 1 cup cooked quinoa
  • 1 apple, cubed
  • 1 cooked sweet potato, cubed
  • 1 can chickpeas, dried & rinsed
  • 1/3 cup dried cranberries
  • 1/3 cup toasted walnuts, chopped
  • Maple-dijon dressing
    • 3 TBSP any type of oil
    • 1 1/2 TBSP apple-cider vinegar
    • 1 1/2 TBSP maple syrup
    • 2 TSP dijon mustard
    • pinch of salt & pepper
  1. In large bowl, mist oil on washed, dried kale. *Massage oil on leaves to spread the oil. This brings out a subtle, sweet flavor, adds texture to the kale, and makes it taste less bitter.
  2. Add quinoa, apple, sweet potato, apple, chickpeas, cranberries, and walnuts to bowl.
  3. In small container/jar, add dressing ingredients together (oil, apple-cider vinegar, maple syrup, dijon mustard, salt, pepper) and shake.
  4. Incorporate dressing into salad and mix.

Follow McIntyre in Instagram for more of her recipes.

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