Fall Quinoa Salad
Fresh, bright and full of flavor. This Fall Quinoa Salad is a delicious addition to your holiday dinner.
Ingredients
- 1.5 cup quinoa
- kosher salt
- 1 very crisp apple, such as Fuji, cored and diced or sliced
- 0.5 cup quartered dried figs or cranberries
- 0.25 cup fresh pomegranate seeds
- 1 orange, segmented
- 1 cup baby arugula leaves or baby spinach
- 3 sprigs tarragon, leaves picked
- 4 medium shallots, minced
- 1.5 cup pecans or walnuts, toasted and roughly crumbled
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 lemon, cut in half
- Fresh cracked pepper, as needed
Notes
To Make Ahead: This salad can also be assembled fully in advance, as it improves with time as the ingredients marry flavors.
Optional: Prosciutto slices and or crumbled goat cheese or feta
YOUR OWN NOTES
