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Kale, quinoa and peach salad


Cider vinaigrette:

  • 25 grams Dijon mustard
  • 125 milliliters apple cider vinegar
  • 125 milliliters apple cider
  • 125 grams Tupelo honey
  • 12 grams salt
  • 250 milliliters olive oil

For the salad:

  • 200 grams baby kale
  • 80 grams quinoa (cook & cooled)
  • To taste, cider vinaigrette
  • 280 grams ripe stone fruit (apricot or peach), thinly sliced
  • 4 breakfast radishes, shaved thin
  • 60 grams toasted almonds, roughly chopped
  • 40 grams shaved manchego cheese
  • Salt and pepper to taste


Cider vinaigrette:

  1. Measure all of the ingredients. In a blender or medium sized bowl combine the Dijon mustard, apple cider vinegar, apple cider, tupelo honey and salt. Then slowly stream in the olive oil. Season with pepper to taste. Reserve in the refrigerator for up to one week.


To assemble:

  1. In a large mixing bowl combine the kale and quinoa and then dress the salad to your liking. Place the kale onto a large serving platter. Garnish the kale with the stone fruits, radishes, toasted almonds and shaved Manchego. Finish with salt and pepper to taste if desired.  

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