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Honeycrisp Quinoa Salad with Kale and Pistachios

This honeycrisp quinoa salad is made with kale, feta, pistachios, dried cherries and an incredible apple cider vinaigrette.
5 from 18 votes
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  • ½ cup cooked quinoa
  • 1 large bunch lacinato kale, leaves removed from stems (you want 4 to 6 cups)
  • 2 honey crisp apples cubed
  • 6 ounces feta cheese cubed
  • cup dried tart cherries
  • ¼ cup chopped roasted pistachios

apple cider vinaigrette

  • cup apple cider
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, finely minced or pressed
  • pinch of salt and pepper
  • pinch of freshly ground nutmeg
  • 1/2 cup extra virgin olive oil


  • This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
  • Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
  • If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
  • This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.

apple cider vinaigrette

  • Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.

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