Kale & Quinoa Salad with Apples, Pecans, and Cranberries

serves 2 - 3 as a main entree

1 cup cooked quinoa

3 large kale leaves, chopped

1 Granny Smith apple, chopped

1/2 cup dried cranberries

1/3 cup pecans, halved

1/4 cup oil (canola or olive)

2 tbsp balsamic vinegar

2 tbsp maple syrup

1 tbsp soy sauce

Prepare the quinoa as directed (I like to make mine with vegetable broth to add flavor). Let it cool.

Wash and dry the kale. Remove the tough center with a knife. Chop the leaves into bite size pieces. Place into a large bowl and massage the kale with your hands to soften.

Add the quinoa, chopped apple, dried cranberries, and pecan halves to the kale and toss.

In a jar with a tight fitting lid, add the oil, balsamic vinegar, maple syrup, and soy sauce. Shake. Drizzle over the salad to lightly dress. Store the rest of the dressing in the fridge for later use, up to a week.

Toss the salad and serve.