1 1/2 tablespoons Dijon mustard, I like whole grain mustard for this
1/4 teaspoon ground cinnamon
1/2 teaspoon dried basil
5 1/2 to 6 cups stemmed and chopped kale
1 1/2 cups cooked quinoa
1 1/2 cups chopped apple, 1 med/large apple. I like Honey Crisp and Envy
1/2 cup sliced green onion
1/3 cups currants or raisins
1/2 cup pomegranate
1/3 cup toasted pumpkin seeds
Sea salt or salt substitute and freshly ground black pepper to taste
With a citrusy oil-free dressing and the addition of butternut squash, apple, currents, pomegranate, and pumpkin seeds, this kale and quinoa-based salad checks all the boxes—it is colorful, flavorful, and oh so nutritious!
Although delicious when eaten freshly made, it is very tasty the next day as well.