Harvest Kale Salad

Directions

• Step 1: If your quinoa isn't already cooked, bring 1 cup water to a boil. Rinse the quinoa in a fine-mesh strainer, then add to the water. Cover the pot and reduce the heat to a simmer. Cook undisturbed for about 15 minutes, until the quinoa has absorbed all the liquid.
• Step 2: Transfer the quinoa to a bowl and fluff with a fork. Alternatively, the quinoa can be cooked up to 2 days in advance. Refrigerate in a covered container and bring to room temperature before serving.
• Step 3: De-stem the kale and slice the leaves very thinly into shreds. Place the shredded kale in a large bowl and drizzle 2 tablespoons dressing on top. Massage the kale with the dressing for 2 minutes, until the leaves begin to wilt and soften. Let the kale sit for 5 minutes to absorb the dressing.
• Step 4: While the kale sits, core the apple and chop into rough 1-inch chunks.
• Step 5: Toss the kale, quinoa, apple, goat cheese, pepitas, and remaining dressing together in the bowl and serve.