Quinoa Beet Kale Apple Walnut Goat Cheese Salad
This salad – recommended to us by a CSA member and found on Jeanette’s Healthy Living food blog – is the perfect fall or winter salad for lunch or dinner. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together. Serves 4.
Ingredients:
1 cup quinoa
2 cups water
4 cups kale, cut into strips
2 teaspoons extra virgin olive oil
juice of half lemon
a few dash of salt
½ pound roasted beets, chopped
¼ cup dried cranberries (*see note)
1 apple diced
¼ cup toasted walnuts
4 ounces goat cheese, crumbled
2 scallions, chopped
Dressing:
2 Tablespoons flax seed oil
2 Tablespoons extra virgin olive oil
2 teaspoons raw honey
¼ cup unfiltered apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Procedure:
- Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
- Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
- When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.
*Note: If cranberries are very dry, rehydrate them in hot apple juice or orange juice.
