INGREDIENTS
4
cups finely chopped kale (ribs removed)
2
cups cooked quinoa (about 2/3 cup dry)
3
medium Sunkist Moro blood oranges, peeled and chopped1
1
avocado, peeled, cored and diced
5 oz
blue cheese, crumbled
3/4 cup
chopped walnuts2
1/3
cup olive oil
2
Tablespoons white wine vinegar
3 tbsp
fresh blood orange juice1
2
Tablespoons fresh lemon juice
1/4 tsp
lemon zest
1 tsp
honey
1/4 tsp
sea salt
freshly ground black pepper,