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Fall Salad

Updated: Nov 10, 2021

Prep time: 10 minutes

Cook time: 20 minutes

Yields: 6-8 side servings


1 cup quinoa

2 cups of water

1/2 head red cabbage (or 3 cups shredded)

1/2 red onion, diced

1 1/2 cups cooked white beans (or a 15 oz. can, rinsed and drained)

5-6 cups dino kale

Optional add-ins:

pomegranate seeds

pumpkin seeds

dried cranberries

Maple Cider Vinaigrette:

1/4 cup apple cider vinegar

1/3 cup olive oil

1 tablespoon Dijon or whole grain mustard

2 tablespoons maple syrup (swap with coconut nectar or raw honey)

1/4 teaspoon fine sea salt 

freshly ground black pepper


1. Combine the dry quinoa and water in a small saucepan and bring the water to a boil. Cover with a lid and lower the heat, to let the quinoa cook until tender about 15 minutes.

2. While everything is cooking, finely shred the cabbage and dice the red onion, and then combine all of the dressing ingredients in a jar with a lid, and shake to mix well.  3. Once the quinoa is cooked, remove from heat and allow it to cool for a couple of minutes. Meanwhile, add the cabbage, kale, onion, beans, and optional ingredients in a large bowl and combine. 4. Finally, add the quinoa and dressing and mix well. Enjoy!

Credit: Detoxinista's Fall Mason Jar Salad with Maple Cider Vinaigrette

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