This is a simple baby kale and quinoa salad tossed in balsamic vinaigrette, and topped with roasted cashews and sliced apples. |

Baby Kale and Quinoa Salad with Roasted Cashews




Yield 1 salad



  1. To roast cashews, preheat oven to 425 degrees. Place cashews on roasted pan. Drizzle olive oil and top, and swirl cashews to lightly coast. Sprinkle with garlic salt. Roast in the oven for about 5 minutes. Remove and let cool.
  2. To make salad, add baby kale and quinoa (hot or cold, your choice) to a bowl. Toss with vinaigrette.
  3. Thinly slice or chop half your apple, and place on top of salad along with cashews.

Recipe by Slim Sanity at