Packed with nutrients, this crunchy hearty salad is filling and delicious.

For the dressing:

• Juice of 1 large lemon
• 2 teaspoons honey
• 1 medium shallot
• ½ teaspoon salt
• 3 tablespoons olive oil

For the salad:

• 3 cups very thinly sliced Terhune Orchards tuscano kale
• 1 ½ cups quinoa
• 3 cups water
• 1 ½ teaspoons salt
• 2 tablespoons olive oil
• 2 Terhune Orchards empire apples cut into ¼ size pieces
• 2 teaspoons sugar
• 1/3 cup toasted pine nuts
• 4 oz crumbled feta cheese

Directions:

1. In a small bowl whisk together the lemon, honey, shallot and salt. Add the olive oil in a thin stream, whisking as you go. Set aside
2. Put the kale in a serving bowl, add the dressing, massage the kale by squeezing handfuls for a couple minutes and then set aside to rest for at least 5 minutes.
3. Put the quinoa in a saucepan, heat to medium and stir 5-8 minutes until you can smell the nutty aroma and have toasted the seeds. Rinse the quinoa in a fine sieve and then add 3 cups water and 1 teaspoon salt in a medium saucepan, cover and set over high heat. Note: Bring to a boil and then reduce heat to low and cook until all the water is absorbed., about 15 minutes. Remove from the heat, and let sit 5 minutes, then fluff with a fork and add it to the bowl with the kale.
4. Set a large skillet over medium- high heat. Add oil, heat for 1 minute and then add apples and the ¼ teaspoon salt. Cook, stirring for 2 minutes, add sugar and continue cooking until apples turn golden brown, about 5-7 minutes. Add apples to the bowl with the quinoa, and then add pine nuts and feta and toss until the dressing is evenly distributed.