Apple Cider Quinoa Kale Salad

What’s great about this quinoa kale salad cooked with apple cider is that it’s perfect served either warm or cold. With a super easy process and autumnal flavors, this salad can either star as the main dish or settle in flawlessly as a side. So whether you have a warm or cold fall, this salad is the one to make!

Do you want an easy salad full of autumnal flavor?

I do not always make a traditional meal. The idea of needing separate meat, potato, and vegetables still holds true, but meals can also be all in one bowl. I love something that can be a complete meal but is mixed all together.

This starts with quinoa, which is cooked in apple cider. The cider is used in place of water and works to sweeten and flavor the quinoa. Chicken breasts are set on top of the quinoa while cooking to make the work easy with less clean-up. The chicken poaches in the cider and any juice helps add even more flavor. Once cooked, the chicken is shredded, and the kale is stirred into the warm quinoa. The residual warmth softens the kale and removes the bitterness.

Once softened, apples, pepitas, feta cheese, and dressing is mixed in. The result is a meal in one bowl packed with autumnal flavors. It’s completely filling!

Everything you’ll need to make this recipe.

• Apple cider is a unique way to cook quinoa and chicken. Use 100% apple cider with no added sugar. The natural cider flavor provides a slightly sweet finish to the meal.
• Quinoa is a great way to add protein and healthy fats. Quinoa is a seed and cooks into a rice-like texture. I choose tri-color quinoa for added color.
• Chicken breasts are a staple. The breasts are poached with quinoa and cider. Any residual flavors from the chicken go into the quinoa.
• Kale is a green superfood. I choose lacinato kale for the large crinkled leaves. Sometimes the leaves can tend to be bitter, allowing them to soften in the quinoa removes the bitterness and tough texture.

Here’s how to make this recipe.

1. Cook the quinoa and chicken. In a kettle on the stove, heat the apple cider. Once the liquid is boiling, pour in the quinoa and mix into the apple cider. Separately, sprinkle the chicken breasts with salt and black pepper. Then nestle the breasts into the quinoa and apple cider mixture, allowing them to poach in the liquid. Place on the lid of the kettle to trap in the steam. When the chicken reaches 160°F, remove them from the liquid.

2. Prepare the kale. Remove the ribs from the kale, roll it into a bunch, and slice it into slivers. When the liquid is mostly absorbed into the quinoa, add in the chopped kale and allow it to wilt.

3. Prepare the salad dressing. Combine Dijon mustard, minced garlic, minced shallot, salt, black pepper, apple cider vinegar, and olive oil. Mix all ingredients together until the dressing is emulsified and homogenous.

4. Prepare the chicken and apple. Once the chicken has rested, take two forks and shred the meat into bite-sized pieces. Additionally, chop up the apple into diced cubes.
5. Assemble the salad. To the quinoa and kale mixture, add the shredded chicken, chopped apple, and salad dressing. Stir to combine all of the ingredients. To serve, pour the salad into a bowl and top with any favorite toppings. Roasted pumpkin seeds, dried cranberries, and feta work great.

These pro tips will make this recipe a success.

• There are two main ways to soften kale so that it is a bit more palatable. First, chopping up kale works to tenderize it by separating the cell walls. Second, heating it in liquid introduces moisture to kale, which works to soften further and wilt it.
• Once the kale has been added to the quinoa, you’ll know that it is done when it is wilted and has turned a dark green color. Before kale is cooked, it has a light green, almost powdery texture. But once cooked, the kale will darken drastically and become soft.
• Before shredding the chicken, make sure to let the meat rest. When working with any type of meat, it’s important to let it rest before cutting into it. This resting time will allow the juices that were loosened during cooking to redistribute, so they do not leak out as much when sliced.

You’ll love these other salad recipes.

• Citrus chicken salad
• Fig, walnut and squash kale salad
• Spiced pork and nectarine summer salad
• Chorizo and sweet corn salad
• Spring spinach salad
• Asparagus spring salad
• Chicken fajita salad
• Spring Cobb salad with creamy herb dressing

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