A lot of people don’t associate salads with fall but there really is no better season for a fresh and vibrant salad, as this Fall Quinoa Salad proves. It’s delicious served warm or cold.
Meanwhile, place the quinoa in a saucepan along with the 2 Tablespoons olive oil.
Toast the quinoa over medium heat until it smells nutty and several quinoa have browned, stirring often.
Add 2 cups of water to the saucepan and increase the heat to bring to a boil.
Remove the quinoa from the heat and cover, approximately 5-8 minutes.
While the quinoa is absorbing all of the water, prepare the other ingredients.
Peel and chop your sweet potato, prepare the kale as you like it (boiled, sauteed or fresh), and chop the apple and walnuts.
Place all ingredients for the maple walnut vinaigrette in a smoothie-style blender and puree for 1-2 minutes until smooth and creamy. Taste and adjust seasoning to personal preference.
Check on the quinoa and fluff with a fork. If all water has absorbed, combine it with the other salad ingredients in a large bowl and toss well to combine.
Serve and drizzle the maple walnut vinaigrette as desired.