Weeknight Fall Entertaining + Kale Apple Quinoa Salad


We are just finishing up the Jewish High Holidays that run several weeks each Fall and involve lots of cool-weather cooking and feasting. We hosted a couple weeknight dinner parties and because we had a lot going on during the day, we didn’t have a ton of time to prepare. The New Seasons Market deli totally saved me! For one dinner party, I made a big lasagna ahead of time and got salads from the deli to supplement as sides. They have beautiful vegetarian offerings and just having to make one dish makes mid-week hosting much more manageable. One salad I was especially impressed by was the Kale Apple Quinoa Salad. I served it the day after I bought it and it was still deliciously fresh. I have adapted the recipe the store uses below. However, if you live near a New Seasons Market, I definitely recommend buying it.


I also bought the Beet Arugula Salad with Goat Cheese from the deli and spread it out on a platter of fresh arugula which was a quick additional salad and looked homemade. And the organic and Non-GMO Project Verified breads at New Seasons bakery are baked daily – we loved the round loaves of raisin challah. For dessert I made Honey Cake (a Jewish New Year tradition, but great for any fall or winter gathering), baked in a round bundt pan. New Seasons has beautiful produce and I picked up some incredible figs to decorate the dessert plate with. along with some fresh pomegranate seeds for an autumn feel.


Jonathan and I always talk about how hosting people in our home is something that’s very important to us as a way to connect with friends and family more intimately, but also to build community. It can be overwhelming to have people over, especially mid-week, so if supplementing the meal with store bought items from a great deli means you can actually do it, why not?!


Kale Apple Quinoa Salad

Serves 4-6

(adapted from a recipe by New Seasons Market, served at their deli)

5 stalks curly kale, stems removed, torn in pieces

2 c red quinoa, cooked and cooled

2 Fuji apples, cubed (leave peel on)

½ c chopped walnuts (toasting optional)

¼ c dried cherries (or cranberries)

Toss all ingredients together in a bowl with your favorite vinaigrette. One that includes apple cider vinegar would complement the fall flavors well.  Serve within about 30 minutes of dressing.


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This post was sponsored by New Seasons Market, a new grocery store in my community (it's in Sunnyvale, CA) that I love! Thank you for supporting the brands that keep The Forest Feast going.