harvest-quinoa-salad

Harvest Quinoa Salad with Apple Cider Vinaigrette


I realize that the rest of the food blogging world has progressed to all topics related to soup or pumpkin spice and yet I am still here intentionally writing about salads. Hang tight, I’ll get with the times in the near future.

Meanwhile back at the noble blog, lets consider this idea that salad is a dish that can {and should} happen all year round, not just during prime garden season. Mastering the art of saladry makes it easier to throw together produce that is available during the current season. So with that in mind, lets see an example of a salad that showcases the flavors of Fall.


Harvest Quinoa salad with apple cider vinaigrette

It has neither pumpkin nor spice but would probably be excellent served alongside a bowl of heart-warming soup. Loaded with autumn produce, prepare a batch of Harvest Quinoa Salad using the noble salad equation.

BODY + GARNISH + DRESSING = SALAD

Chop and drop body and garnish ingredients into a large bowl. Prepare dressing in a small bowl then pour over body and garnish. Toss to combine. Store in refrigerator until sufficiently cold. Serve chilled.

BODY

quinoa, fully cooked | 2 cups for 3-4 servings

GARNISH

apple, peeled and chopped | 1 medium apple

arugula | grab a handful of leaves and tear into smaller pieces

beet, grated | 1 small beet

carrot, grated | 1-2 carrots

fennel, chopped | ½ a bulb

scallions, chopped | 3 or 4 stalks

DRESSING (Vinaigrette)

Mix mustard, seasoning, sour and sweet. Add oil, then whisk. the vinaigrette is complete. Combine dressing ingredients in a small bowl. Once prepared, pour over body and garnish and toss to combine.

dijon mustard | 1 teaspoon

dried Italian seasoning | 1 teaspoon

salt | ½ teaspoon

cracked black pepper | ¼ teaspoon

apple butter | 1 teaspoon

apple cider vinegar  | 3 {ish} tablespoons

olive oil | 1-2 tablespoons

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