Cook quinoa and cool: Start by rinsing the quinoa under cold water to remove any bitterness. Then, cook it according to the package instructions until fluffy. Once done, let it cool completely.
Whisk dressing ingredients: While the quinoa is cooling, in a jar or bowl, whisk together the olive oil, lemon juice, honey, dijon mustard, and a pinch of salt. The goal is to create a smooth dressing that will coat the salad beautifully.
Pour 3/4 dressing over kale, chill: In a large salad bowl, add the chopped kale. Pour about three-quarters of the dressing over the kale, and use your hands to massage the dressing into the leaves. Cover the bowl and chill it in the refrigerator for about 15 minutes.
Toss in remaining mix-ins and dressing: After the kale has chilled, remove the bowl from the refrigerator and add the cooled quinoa, chopped apples, walnuts, and dried cranberries. Drizzle the remaining dressing over the top and toss gently to combine everything.
Serve or store: Your Autumn Kale Apple Quinoa Salad is now ready to serve! You can enjoy it right away or cover it and store it in the refrigerator for up to four hours.
