NY Apple Seasonal Salad with Apple Cider Vinaigrette Dressing


Think fresh, think seasonal, think apples!

Nutrition Facts

  • KCal: 347kal
  • Carbs: 43g
  • Fiber: 5g
  • Fat: 18g
  • Saturated Fat: 3g
  • Protein: 7g



  • 1 cup(s) tri-color quinoa, cooked according to package directions
  • 2 cup(s) fresh kale
  • 1 ear of corn, on the cob, unhusked
  • 1/4 cup(s) hulled, unroasted, unsalted pumpkin seeds
  • 1 medium apple
  • 1/2 cup(s) cheese curds,1/2-inch chunks
  • 1/4 cup(s) dried cranberries (such as Craisins)


  • 2 tablespoon(s) of apple cider vinegar
  • 1/4 teaspoon(s) of country dijon mustard (such as Grey Poupon)
  • 1 tablespoon(s) of honey or 1 teaspoon of sugar
  • 1/4 cup(s) of extra virgin olive oil
  • 1/4 teaspoon(s) of celery seed


  1. In a cruet or jar, combine all dressing ingredients and shake well. Set aside.
  2. Prepare quinoa according to package directions; let cool. Wash the kale, pat it dry with paper towels or air dry it, and chop into bite-sized pieces.
  3. Cook ear of corn, in its husk, in microwave on high power for 3-4 minutes. Let corn cool until it can be handled comfortably. Shuck the corn, and carefully slice corn kernels off cob. Let kernels cool.
  4. Heat a small, heavy skillet on medium heat. Add pumpkin seeds, and toast them until lightly browned and starting to pop open, about 4-5 minutes, stirring them constantly to prevent burning. Let cool.
  5. Core the apple, skin intact; chop it into 1/2-inch chunks. Chunk the cheese curds as needed.
  6. Combine all salad ingredients in a large salad bowl. Drizzle the vinaigrette dressing on top of the salad, and toss.