Nutty Kale, Apple and Quinoa Salad with Agave-Lime Vinaigrette

Yield 4 servings



  1. Make the dressing: Combine the first 7 ingredients (from lime juice – black pepper) in a small bowl. Whisk to combine. Slowly, 1 tablespoon at a time whisk in the olive oil and avocado oil until well-combined and creamy-looking. If using cilantro, stir it in now. 
  2. Cook quinoa according to the directions above. Use 1 ¾ cups water. When quinoa is cooked, turn out onto a baking sheet, spread out on the pan to let the steam escape. Cool to room temperature.
  3. In a medium size bowl, combine the chopped kale, apple slices, red onion, toasted nuts/seeds, and dried fruit.
  4. Fold the cooked, cooled quinoa into the kale/apple mixture. Drizzle the dressing over the top and stir gently until well-combined. May be eaten immediately or stored in the refrigerator for up to 3 days.


  • Make this salad heartier by added a little shredded chicken or crumbled feta cheese.

Recipe by Empty Nest Eats at