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.

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

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Kale, chopped

170 g

White Quinoa

170 g


1 unit

Gala Apple

2 tbsp

Maple Syrup

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

3 tbsp

Apple Cider Vinegar


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

25 g

Hemp Hearts

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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!)


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


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.


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!)


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.


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.