Summer Stone Fruit Kale and Quinoa Salad
Ingredients
Maple Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- ¼ teaspoon worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon Italian seasoning
- ¼ cup olive oil
Salad
- 2 cups chopped kale
- ½ cup cooked quinoa
- 6 cherries pitted and cut in half
- ½ peach sliced
- Red onion thinly sliced
- ¼ cup cooked bacon crumbled
- 2 tablespoons chopped toasted pecans
Instructions
- In a small bowl, add vinaigrette ingredients. Whisk to combine. Season with salt and pepper to taste. Transfer to an airtight container or mason jar and store in the refrigerator until ready to use. The dressing will stay fresh for up to 7 days.
- Combine the salad ingredients in a bowl. Season with salt and pepper and toss to combine. Serve with Maple Balsamic Vinaigrette.