My new favorite go to salad kale quinoa salad with avocado, apricots and bacon. I just can’t get enough of it. The perfect salad for me is one with lots of crunch and a mix of sweet and savory flavors. This one fits the bill. The salad is loaded with juicy apples, dried apricots, creamy avocado, pistachios, crispy bacon and tangy goat cheese. All dressed in a light red wine vinegarette dressing  that has just a hint of sweetness. This salad makes the perfect side dish to any meal or as a meatless main dish. Looking for something a bit more?  Top it with shredded chicken or pork for a heartier meal easy weeknight meal. All ready in less than 30 minutes.

Putting it together.

• 1/2 cup uncooked quinoa
• 5-6 slices of nitrate-free bacon

Preheat the oven to 400 and line a baking sheet with foil. Place 5-6 slices of bacon on the tray. Bake for 20-25 minutes until desired doneness. I prefer mine on the crispier side for salads. Then, combine the quinoa and 1 cup of water in a small saucepan. Add a pinch of salt and cover, and bring to a boil. Turn off the heat and let the quinoa cook, covered for about 10 minutes, or until the water is absorbed.

The Dressing

Meanwhile prepare the dressing. The vinaigrette is made from just a handful of ingredients that you probably have sitting in your kitchen right now.

• 1/2 olive oil
• 2 tbsp. red wine vinegar
• 2 tbsp. dijon mustard
• 2 tbsp. pure maple syrup
• Pinch of sea salt and freshly ground pepper

Put it all in a jar and shake it up or whisk together in a small bowl. Set aside.

The Salad

Next, prepare all your fruits and veggies. Start by chopping and removing the stems and veins from the kale. Coarsely chop the dried apricots and dice the avocado and apple; set aside. For the apple I love using a pink lady apples as they are crisp and sweet with a little bit of tartness.

• 1 large bunch of leafy green kale, stemmed and torn
• 1/2 cup dried apricots, chopped
• 1 avocado, diced
• 1/2 apple, diced
• 1/4 cup raw or lightly salted pistachios
• 1/2 cup crumbled goat cheese

Place the chopped kale and quinoa in a large serving bowl. Add the dressing and mix. Crumble the bacon and add the apricots, avocado, apple and pistachios to the bowl. Gently toss to combine. Sprinkle with goat cheese crumbles and serve.

Looking for more like this? Try out Apple and Spinach Salad with Maple Balsamic Vinaigrette It is the perfect pairing of sweet and savory.

Lastly, if you make this Kale Quinoa Salad with Avocado, Apricots and Bacon, be sure to leave a comment, or give this recipe a rating! I’d love to hear from you. If you do make this recipe, please tag me on Instagram! I love seeing the photos of the recipes you make!

Cheers,

Kale Quinoa Salad with Avocado, Apricots and Bacon

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Crunchy kale quinoa salad with apples, creamy avocado, dried apricots and tangy goat cheese. Topped with a light vinaigrette dressing. Perfect as a hearty side or as the main dish with some shredded chicken.

• Author: Erica Leigh | Simple Garden Kitchen

Ingredients

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Salad

1/2 cup uncooked quinoa

5–6 slices of nitrate-free bacon

1 large bunch of leafy green kale, stemmed and torn

1/2 cup dried apricots, chopped

1 avocado, diced

1/2 apple, diced

1/4 cup raw or lightly salted pistachios

1/2 cup crumbled goat cheese

Dressing

1/2 cup olive oil

2 tbsp. red wine vinegar

2. tbsp. dijon mustard

2 tbsp. pure maple syrup

Sea salt and freshly ground black pepper to taste.

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Instructions

1. Preheat the oven to 400 and line a baking sheet with foil. Place 5-6 slices of bacon on the tray. Bake for 20-25 minutes until desired doneness. I prefer mine on the crispier side for salads.

2. Combine the quinoa and 1 cup of water in a small saucepan. Add a pinch of salt and cover, bring to a boil. Turn off the heat and let the quinoa cook, covered for about 10 minutes, or until the water is absorbed.

3. Put it all in a jar and shake it up or whisk together in a small bowl. Set aside.

4. Remove stems and veins of kale and coarsely chop. Place the chopped kale and quinoa in a large serving bowl. Add the dressing and mix.

5. Chop apple, dried apricots and avocado into bite sizes.

6. Crumble the bacon and add the apricots, avocado, apple and pistachios to the bowl. Gently toss to combine. Sprinkle with goat cheese crumbles and serve.