2applescored and thinly sliced (I used pink lady apples)
For the maple cinnamon pecans:
30grams (1/3 cup)pecans
a pinch of salt
For the pumpkin turmeric dressing:
55grams (1/4 cup)unsweetened pumpkin puree
2tablespoonslow fat Greek yogurt
2tablespoonsextra virgin olive oil
freshly ground black pepper
Quinoa: Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.
When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is light and fluffy.
Remove the quinoa from the heat and let it cool to room temperature.
Kale: Put the chopped kale in a medium bowl with ½ tablespoon of extra virgin olive oil. Use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
Pecans:Toss the pecans with maple syrup, cinnamon powder, and salt. Spread the nuts on a lined baking sheet in a single layer and bake at 200 degrees C (400 degrees F) for 15 minutes, or until toasted and golden brown. Remove from the oven and set aside to cool.
Pumpkin turmeric dressing: In a blender combine all the dressing ingredients and blend until smooth.
Taste and adjust salt and pepper to your liking. If you would like a thinner consistency, add more water, 1 teaspoon at a time.
Assemble: In a large bowl combine the cooled quinoa, kale, and apples, and gently toss to combine.
Top the apple kale quinoa salad with pecans and pomegranate arils, and drizzle with pumpkin turmeric dressing.
Serve immediately, or cover and refrigerate until ready to serve.
*If you are not eating the salad right away, toss the apples in a little bit of lemon juice.