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 love beets and feta! Looks delicious!
LikeLike