• ¼ cup whole raw walnuts
• 1 tablespoon raw honey, divided
• 1 teaspoon water
• 1/8 teaspoon ground cinnamon
• 1 teaspoon stone ground mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon minced garlic
• 1/8 teaspoon black pepper
• 1/16 teaspoon sea salt
• ½ can wild Alaskan salmon
• 1 cup Nature’s Greens^® Kale 
• ¼ cup cooked, chilled quinoa
• ½ cup sliced fresh strawberries

Preheat the over to 350 F. In a small bowl whisk together half of honey with the water and ground cinnamon. Coat the walnuts in the mixture and cook on a baking sheet in the oven for 8 minutes. Set aside. In a small bowl whisk the remaining honey with the mustard, vinegar, garlic, pepper, and salt. Toss the salmon with the honey vinaigrette and set aside. Add kale to your serving bowl, and then top with the quinoa, salmon mixture, strawberries, and walnuts.   

Note: In this photo, tri colored quinoa was used.   

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.