Apple Pecan And Goat Cheese Quinoa Salad Food
CRANBERRY APPLE PECAN QUINOA SALAD
A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Provided by jrsolger
Categories Salad Grains Quinoa Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
- Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g
APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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- First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper. Set aside.
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- To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain quinoa and add it to the boiling water. Reduce heat to a low simmer, cover, and cook for 12-15 minutes, until water is absorbed. Transfer quinoa to a bowl to cool.
- Meanwhile, toast the pecans by placing them in a small skillet over medium-low heat. Cook until fragrant, stirring often. Watch pecans carefully as they can go from toasted to burned quickly. Set aside.
- While the quinoa and pecans cool, make the dressing. Whisk together all dressing ingredients until well combined. Set aside.
- To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, cranberries, and toasted pecans. Crumble on the goat cheese. When ready to serve the salad, toss with dressing and serve.
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- Bring water or vegetable broth to a boil in a small pot. Add quinoa, lower to a simmer and cover. Cook for 15-20 minutes, checking periodically, until all water/broth is absorbed and quinoa has cooked.
- Make the dressing by combining all ingredients in a mason jar with a lid and shaking to combine or in a bowl and whisking to mix.
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