Apple, Cabbage, and Quinoa Salad


What to do with all the damn apples we picked. Scratch that. we didn’t pick them. My family and I had good intentions, but you see what happened was is that the kids saw the tractors, slides, alpacas, and bounce house, and we ended up just buying orchard picked apples from the store. It counts. It’s cool.

So with my horde of apples, I decided to make a salad with them. That and the napa cabbage and kohlrabi I had in my fridge. Oh, and some quinoa. All tossed in an apple cider dijon vinaigrette. Hope you love it!

Apple, Cabbage, and Quinoa Salad

Shopping List

Serves 2 meal portions or 4 appetizers

  • 2 apples, I used cortland, chopped into bite sized pieces

  • 1/2 head of napa cabbage, chopped

  • 1 kohrabi, peeled and chopped into bite sized pieces

  • 1 cup of cooked quinoa

  • 4 slices of turkey bacon

  • 1 tbsp brown sugar

  • handful of pecans, toasted slightly

  • 1/4 cup neutral flavored oil like grapeseed

  • 1 tbsp apple cider vinegar

  • 1-2 tsp dijon mustard

  • 1-2 tbsp brown sugar

  • heavy pinch of salt

  • fresh cracked pepper


Make the turkey bacon. As you fry up the bacon, and it starts getting crisp, sprinkle on a tablespoon of the brown sugar. It will melt and caramelize. Move the bacon around so that they get all sugary and crispy. Remove from pan and place on a cutting board to cool.

Toast your pecans. Over low heat, place pecans in a sauté pan. Let the pecans toast for about 2-3 minutes, but not more than 5. Remove from pan and allow to cool.

Make the dressing. Whisk together the oil, vinegar, brown sugar, dijon, salt, and pepper.

Place ingredients in a large serving bowl. That’s everything; the quinoa, apples, cabbage, kohlrabi, bacon, and pecans. Toss it all with that dressing you just made. Enjoy immediately or allow to chill in the refrigerator prior to serving.