Name: Mason Jar Kale, Quinoa and Apple Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon dijon mustard; 1 shallot, minced; 1 clove garlic, minced; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/3 teaspoon black ground pepper; 1/3 cup extra virgin olive oil; 1 large (or 2 small) heads of kale, ribs removed and coarsely chopped; 5 stalks celery, chopped; 2 medium apples, cored and chopped; 2 cups cooked quinoa; 1/2 cup shredded white cheddar cheese; 1/4- 1/2 cup pecans; 4- quart sized mason jars

Ingredients

for the vinaigrette:

2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 shallot, minced
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 teaspoon black ground pepper
1/3 cup extra virgin olive oil

for the salad:

1 large (or 2 small) heads of kale, ribs removed and coarsely chopped
5 stalks celery, chopped
2 medium apples, cored and chopped
2 cups cooked quinoa
1/2 cup shredded white cheddar cheese
1/4– 1/2 cup pecans
4– quart sized mason jars

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Instructions

Make the vinaigrette: combine all the ingredients except for the olive oil; mix to combine. Whisk in the olive oil until dressing is emulsified.
Divide the dressing evenly between the 4 jars. You should have about 3-4 tablespoons of dressing per jar.
Next, add the the rest of the salad ingredients in this order: divide the celery evenly between the jars, followed by the chopped apples. Add 1/2 cup of cooked quinoa to each jar. Add 2 tablespoons of the cheese next. Then divide the kale evenly among the jars. Lastly, sprinkle a few pecans on top of each jar.
Use a tight fitting lid and seal the jars. Store jars in fridge for up to 1 week. When ready to serve, give the jar a small shake and then empty contents into a large bowl. Toss to evenly combine vinaigrette with salad. Enjoy!!