This Kale and Quinoa Salad with apples, chick peas and currants will brighten up any winter’s day. Hearty and delicious, it is packable, vegan and can be made ahead! Perfect for potlucks, gatherings and midweek lunches.
Be with those who help your being.~ Rumi
I’m so excited to share one of Tonia‘s recipes today. Some of you know Tonia from the former restaurant we had together, called Mizuna. She currently lives on San Juan Island and will start sharing her recipes here on the blog! Her Winter Happiness Salad is made with Lacinato Kale, quinoa, chickpeas, apples and currants and really does bring a smile to your face when making it. At least it did for me.
Perhaps it was because I was reminiscing about our sweet friendship – and can’t help but tell you a little story about us. Tonia and I were born in the same hospital, 10 days apart. We lived in the same housing complex, while we were babies. Our moms worked in the same hospital. We grew up in the same town just a couple of miles apart, but strangely, still had never met!
It wasn’t until we both went away to boarding school hundreds of miles away from home, that our paths finally crossed. Looking back, I know it was providence.
There are souls that you meet on this journey of life that feel destined. Our friendship has grown, deepened and endured the natural ebbs and flows that come with being in relationship, living, and residing in different places.
Though we both experienced so many changes, her love and friendship has felt constant, grounding and supportive. We can go months without speaking, yet I still feel her loving energy, like the sweetest scent in the air.
Today is Tonia‘s birthday and I’m feeling especially thankful for her and all the wisdom, groundedness and inspiration she has given me for most of my life. AND – I’m so excited to share more of her beautiful energy and presence with you here too, through her recipes!
The Winter Happiness Salad is packed full of healthy nutrients. Beautiful deep green lacinato kale, crisp juicy apples, dried currants, hearty chickpeas and quinoa. Once the quinoa is cooked, it’s just a matter of a little happy chopping, then combining the ingredients together.
Dried currents give the salad a little natural sweetness and added texture.
Massaging the kale with a little olive oil and salt beforehand tenderizes it and makes it much more pleasant to eat raw. Make sure to remove any tough veins.
Place the tenderized kale along with the remaining ingredients in a large bowl and drizzle with the flavorful vinaigrette.
Then gently combine. Feel the happiness start to bubble inside you.
What I love about this hearty vegan salad is that it can be made ahead, and holds up well for several days in the fridge – making it ideal for Sunday meal prep and midweek lunches.
It’s also a great salad to make ahead for potlucks or gatherings.
Give this Kale, Quinoa and Apple Salad a go this weekend and let us know how you like it in the comments below!
Have a beautiful weekend!
For more make-ahead, vegan salads be sure to visit here.