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Maple-Mustard Kale Salad

Maple-Mustard Kale Salad

with Carrot, Apple and Hemp Hearts

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Maple syrup is the ingredient that comes to mind when one talks about Canadian cuisine. This Canada Day, celebrate with our tasty combination of a maple-mustard dressing, hemp hearts and plenty of fresh veggies and fruit.

Tags:Veggie
Allergens:Mustard/MoutardeSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Kale, chopped

170 g

White Quinoa

170 g

Carrot

1 unit

Gala Apple

2 tbsp

Maple Syrup

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

3 tbsp

Apple Cider Vinegar

(ContainsSulphites/Sulfite)

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

25 g

Hemp Hearts

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2741 kJ
Calories655 kcal
Fat19 g
Saturated Fat2 g
Carbohydrate105 g
Sugar31 g
Dietary Fiber13 g
Protein19 g
Cholesterol0 mg
Sodium235 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Large Pan
Large Bowl
Whisk
Fork
Instructionsarrow up iconarrow up icon
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1

In a small pot, bring 1 1/3 cups salted water to a boil. Wash and dry all produce. Use hot tap water to wash the kale in a colander, then squeeze out the water. (TIP: Squeezing will also tenderize – or massage – the kale at the same time!)

2

Cut the apple in half, remove the seeds, then thinly slice. (TIP: A melon baller works great to remove the seeds and core.)

3

Add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until the quinoa is tender and all the water has been absorbed, 12-15 min.

4

Heat a large pan over medium heat. Add the walnuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)

5

Meanwhile, in a large bowl, whisk together the maple syrup, mustard, vinegar and a large drizzle of oil. Reserve half the dressing in another large bowl. Add the kale, carrot and apple into the first bowl. Season with salt and pepper.

6

Fluff the quinoa with a fork and add to the reserved dressing in the second bowl. Toss together. Divide the kale mixture and quinoa between plates. Sprinkle with walnuts and hemp hearts.