Fall Salad
Updated: Nov 10, 2021

Prep time: 10 minutes
Cook time: 20 minutes
Yields: 6-8 side servings
Ingredients:
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
Directions:
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
Credit URL: https://detoxinista.com/fall-mason-jar-salad-with-maple-cider-vinaigrette/