Apple Quinoa Kale Salad and Honey Lemon Vinaigrette

It’s fully fall here in New England… how do I know this?  I leave my house at 7am in a wool coat and come home at 5pm sweating and holding my wool coat.  New England temperature fluctuations never cease to amaze me, just be incredibly inconvenient.  But it’s all good, ya know? Especially when I have delicious food to make at home.  So, I haven’t been apple picking yet, which means I let some nice person from Whole Foods pick them for me (wink wink).  Please enjoy this quinoa salad however you wish! I served mine with oven baked spicy panko encrusted chicken, however, this would be awesome with fish or even just beans.  Luckily, kale is such a hearty beast that this salad will still taste good for lunch the next day. Our homemade dressing is as simple as it gets with just four ingredients – don’t worry all of the names are easy to pronounce!


Apple Quinoa Kale Salad with Honey Lemon Vinaigrette

Serves: 2 with leftovers


  • 5 of your leafiest Kale leaves
  • 1 large apple, chopped (use your favorite kind or whatever is seasonally available to you!)
  • 1/2 cup feta cheese
  • 2 green onions, thinly sliced
  • 2/3 cup cooked quinoa
  • 1/2 avocado, diced
  • Pepper to taste

For the dressing:

  • juice of half a lemon
  • Juice of half a lime
  • 1 teaspoon of honey
  • 1/4 cup olive oil


  1. Prepare the quinoa according to package directions.
  2. While the quinoa cooks, tear the leaves off in small pieces from the kale stems, wash thoroughly, drain, and place in a large mixing bowl.
  3. Add the chopped apples, feta cheese, sliced green onions, and avocado.
  4. Add the cooked quinoa to the bowl once cooked and toss well.  The heat from the quinoa will help soften the kale leaves.
  5. For the dressing: squeeze the lemon and lime juice into a medium bowl and add the honey.  Whisk well until combined.  While briskly whisking, slowly drizzle in the olive oil until fully combined.
  6. Pour dressing over salad and serve!


Place all ingredients in the bowl together.

Place all ingredients in the bowl together.

Honey, lemon, and lime juice mixed together.

Honey, lemon, and lime juice mixed together.

Whisking in the olive oil.

Whisking in the olive oil.

Season with a pinch of salt and pepper!

Season with a pinch of salt and pepper!




Pomegranate and Quinoa Salad with Feta

Happy National Pomegranate month! It is that time of year when you can start to find pomegranates in the grocery store, and why not take advantage?

Fun fact about me: I have never actually cut open and de-seeded a pomegranate before. It was actually surprisingly easy. I used a tutorial from Simply Recipes. Basically, you cut off the bottom and the “flower” on the top, before cutting 7 shallow cuts around the pomegranate. I peeled apart the pieces of pomegranate and let the seeds fall into a bowl of water. Many tell me separating the membrane from the seed can be a pain, but with this method the membrane just floated to the top! Highly recommended.

The healthy bachelorette pomegranate

I am excited to bring some festive pomegranate recipes to you this month. My first is an antioxidant rich pomegranate and quinoa dish. It works perfect as a side to grilled chicken or fish, or put it on top of a bed of lettuce! Quinoa is the only grain that has protein in it, so you are sure to feel full with a smaller amount. Bonus: it takes 20 minutes to make. Hello new go to quick and healthy meal!

The healthy Bachelorette Pomegranate


The Healthy Bachelorette Pomegranate and Quinoa Salad with Feta


The Healthy Bachelorette Pomegranate and Quinoa Salad with Feta


Pomegranate and Quinoa Salad with Feta 

Servings: 2 + 1 leftover serving


  • 1 cup quinoa, uncooked
  • 1/2 cup pomegranate seeds
  • 3 stalks celery, small dice
  • 4 scallions, chopped
  • 1 tablespoon olive oil
  • 1/2 cup feta cheese
  • Pepper to taste


  1. Cook the 1 cup of quinoa according to the package directions.
  2. While the quinoa is cooking, dice the celery, and chop the scallions.
  3. Once the quinoa is cooked and still warm, add the olive oil, feta cheese and pepper and mix until cheese is evenly distributed.
  4. In a large bowl, combine the quinoa mix, pomegranate seeds, celery and scallions.
  5. Mix well and serve along side your favorite lean meat or on top of a bed of lettuce for a complete meal!

What other kind of pomegranate recipes would you like to see here? Leave your comments below!


Veggie and Black Bean Rice Salad with Feta Dressing

This recipe came out of nowhere when looking in the fridge and realizing I did not have much to work with! Its extremely easy, healthy, filling, and great served warm or cold. I had it with seared fish for dinner and then over salad for lunch the following day!  Hope you enjoy – not for nothing but this Trader Joe’s Feta Dressing is amazing.

The Healthy Bachelorette

Veggie and Black Bean Rice Salad with Feta Dressing

Serves 6, 1/2 cup serving


  • 1 cup cooked brown rice
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 2 cups swiss chard chiffonade  (cut the stems off!)
  • 1 cup black beans
  • 1/2 cup greek style feta dressing
  • Black Pepper to taste


1. Mix all ingredients together and serve warm or cold!

Nutrition Facts per serving: 158 calories, 17 g Carbohydrate, 6 g protein, 8g fat, 5g fiber








Brown Bagging It: Turkey & Cucumber Salad

We hope you all had an amazing and fun weekend!

It’s Sunday night – have you used your Healthy Bachelorette Work Week Meal Planner yet? If not, here is a healthy lunch recipe to get your Monday started off right!

We are big fans of creative salads for lunch. I know, I know…sounds boring, but it really can be fun! While it is ideal to save time (and avoid morning grumpy-ness) to make lunch at night, I will admit that I typically forget to do this. This salad was put together last Thursday morning with the ingredients we had on hand, and it all came together pretty well! It only takes about 5 minutes to prepare.

Brown Bagging it: Turkey & Cucumber Salad from The Healthy Bachelorette

Turkey & Cucumber Salad

Servings: 1


  • 2 cups organic girl spinach and arugula
  • 2 ounces roasted turkey breast
  • 1 ounce Feta cheese
  • 4 slices cucumber
  • 2 Tablespoons chopped red onion
  • 1 teaspoon sunflower seeds


  1. Make your cuts – chop the turkey and red onion. Slice cucumber into half moons.
  2. Place spinach and arugula mix into a large Tupperware container.
  3. Top your salad with the roast turkey, feta cheese, cucumber slices, red onion and sunflower seeds.
  4. Before serving, top with your favorite vinaigrette dressing (I used this Red Wine Vinaigrette)

Lunch Box: Stay Cooler by Vera Bradley 

Note about the turkey: deli turkey is a lean meat, however it does also contain a lot of sodium and nitrates. If you are looking for a healthier (and cheaper) option, try roasting a whole turkey breast and slicing it yourself. Divide the cooked turkey breast up by the pound, put into a large Ziplock, and freeze. This way you can take out 1 bag at a time and defrost it as you need it. One pound of Boar’s Head turkey at the local Publix runs anywhere from $9-$13 per pound! Purchasing a whole turkey breast will run you around $12 or so, but will get anywhere from 3 to 4 pounds of turkey from it. You can save up to $10 per pound by roasting your own turkey!