Kale Quinoa Apple Salad
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil
- 1 large bunch curly kale, stemmed and thinly sliced (about 8 cups)
- 2 medium Honeycrisp or Gala apples, unpeeled, roughly chopped
- 1 medium fennel bulb, cored and thinly sliced (3 cups)
- 2 cups cooked quinoa, at room temperature or chilled
- ½ cup slivered almonds, toasted (see Tip)
- ⅓ cup dried cherries
- ¼ cup crumbled blue cheese
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