This salad is pretty enough to serve at at any function, whether it be an Easter brunch, a bridal shower or a backyard barbeque.  The nutty taste of the quinoa contrasts nicely against the sweetness of the beets and tartness of the green apple; and the burst of flavor from the maple glazed walnuts provides a nice finish.   Lovely to look at and lovely to eat, this salad will be sure to win you accolades.

Ingredients

• 2 cups cooked quinoa

• 8 oz. cooked beets, sliced thin or grated (I used one large roasted beet)

• 1 small Granny Smith apple, diced

• 2 oz. feta or goat cheese, crumbled

• ¼ c. dried cranberries

• ¼ c. fresh parsley, chopped

• ¼ cup maple glazed walnuts*

*Maple Glazed Walnuts

• 2 cups walnut halves

• 1/3 c. maple syrup

• 1/8 t. salt

• 1/8 t. freshly ground black pepper

Instructions

• Toast nuts for 3 minutes in a dry skillet over medium high heat. 

• Add maple syrup, salt and pepper. (The maple syrup will hiss and bubble up, this is normal!)

• Cook, stirring frequently for 3 more minutes or until syrup is caramelized. 

• Working quickly, pour out walnuts and let cool on a piece of parchment paper; break apart when cooled.  (Try not to eat these before you make the salad!)  Hmmm, maybe should have just make a batch for noshing on … 

Dressing

• ¼ c. balsamic vinegar

• 1 T Dijon Mustard

• 1 T maple syrup

• ½ t sea salt

• ¼ t fresh ground pepper

• ¼ c. olive oil

Instructions

• In a large bowl combine quinoa, beets, apple, goat cheese, cranberries and parsley.

• Make dressing by combining vinegar, mustard, maple syrup, sea salt and pepper in a blender.  Add olive oil in a steady stream and process until smooth.

• Toss quinoa mixture with desired amount of dressing. Top with maple glazed walnuts and serve.

I hope you enjoy this refreshing, delicious and healthy salad!  

Until next week, wishing you and your family a Happy Easter, all of God’s blessings, good health and happy eating!

Smiles and blessings,

Maria