Fall Apple Salad

Welcome to October Diva friends! 

I have to admit that traditionally, I'm not a salad person. So when my MRT food sensitivities test came back with spinach and lettuce as foods to avoid, I wasn't too disappointed. HOWEVER, I am so aware of the many benefits of leafy greens that it felt weird not making more of an effort once the easy-go-to spinach wasn't an option.

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The other day I sat down to plan my weekly meals and decided that this week was going to be a "detox" week. No no, I wasn't going on an "all liquids" diet, or dropping my calories below 1000....All I wanted was to get lots of vegetables in, lower my meat intake (for no particular reason other than to get more easily digestible foods priority and include more beans and lentils) and include a juice every morning. So as I was looking for some recipes to include I stumbled across this Autumn Kale Apple and Quinoa salad, and thought, "That sounds like the perfect fall salad!"

I modified it to use what I have in the house and to avoid my personal food sensitivities and what happened was a DELICIOUS, sweet, crisp fall salad that I am excited to eat for lunch every day this week! OBVIOUSLY I had to share it with YOU!

*Notes* I modified the amounts to make 1 serving every day. I did make the full amount of dressing up front so I could have that prepared all week!

 Picture from cookingclasssy.com

Picture from cookingclasssy.com

Fall Apple Salad 

Ingredients:

  • 1/4 cup sprouted quinoa trio
  • Bowl of shredded kale
  • 1/2 honey crisp apple chopped
  • 1-2TBS pistachios
  • 1 TBS raisins
  • Drizzle of pre-made dressing 

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Prep ahead/personalization notes:

  1. While this is something you could make in large amounts on Sunday and pack for work lunches (minus the dressing) I chose to make mine fresh every day. I did however prep a few things to make it easier. For example, I made a large batch of quinoa on Sunday so I could pull from that for snacks and/or this salad throughout the week.
  2. I took one bunch of kale and pulled all the leaves off the spine, placed the leaves in a dish in the fridge so I can pull my daily portion out at lunch. I utilized the leftover leaves and spines in my morning green juice.
  3. To save half the apple you can wrap it in aluminum foil after you rub the exposed side with lemon or lime juice to stay fresh. Consider having the second half as a snack later in the day. I used half in my morning juice and half in my salad at lunch.
  4. Use any nut you enjoy! 
  5. Goat cheese is delicious but optional! Make sure you read the ingredients and choose a high quality brand without extra ingredients or preservatives! 

ENJOY!

p.s. Did you try this? Comment below! I'd love yo hear your feedback!

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