Harvest Crunch Salad

Harvest Crunch Salad

Developed by Alyssia Sheikh from Mind Over Munch

Prep Time: 25 minutes

Harvest Crunch Salad
Salad 4 cups kale, ribs removed and chopped small 1 Tbsp olive oil sprinkle of salt ¼ cup puffed quinoa (recipe below) 1 large granny smith apple, chopped 1 red apple, chopped ½ cup chopped celery ½ cup canned mandarins ½ cup Sunsweet® Amaz!n™ Diced Prunes ⅓ cup pecans, toasted & chopped ¼ cup goat cheese (or feta) Raspberry Poppyseed Dressing: ½ cup fresh raspberries (or frozen and thawed) ⅓ cup olive oil 2 Tbsp apple cider vinegar 2 Tbsp white wine vinegar 2 tsp coconut sugar ¼ tsp onion powder ½ tsp Dijon mustard pinch of salt, to taste 2 tsp poppy seeds

Salad Instructions:
Drizzle kale with olive oil, add a sprinkle of salt, and massage oil into kale leaves with hands. (This helps to make the kale less bitter and more palatable!)

Add remaining salad ingredients, tossing to coat.

Add dressing at time of serving (recipe instructions below).

Dressing Instructions:
Blend all dressing ingredients together until smooth. Stir in poppy seeds.
Drizzle dressing on salad when ready to serve, or transfer to a bottle and store in the fridge.

To Puff Quinoa:
Heat a deep pot or saucepan over medium-high heat.

To test the pan, add a sprinkle of quinoa—if it’s hot enough, it should pop in a few seconds. (Popped quinoa will be different in texture but not in size.)

Once pan is hot enough, add a drizzle of oil and about ¼ cup quinoa, or enough to cover the bottom of the pan in a single layer. (Don’t crowd the pan, it’s best to puff your quinoa in batches if needed.)

When quinoa begins popping, shake the pan continuously until the popping slows. Don’t let it burn!

Once quinoa has popped, transfer to a sheet pan to cool.

Nutritional Information
  • Total Servings 8
  • Serving Size 1
  • Calories per serving 244
  • Fat 16g
  • Cholesterol 3mg
  • Sodium 77mg
  • Carbohydrates 24g
  • Fiber 5g
  • Sugar 12g
  • Protein 4g
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Products Used in This Recipe
Pitted Prunes
Pitted Prunes