This is a nice fruity salad that reminds me of fall. It's not only tasty but lovely and could grace any plant-forward holiday buffet. You can prepare the salad parts in advance and toss them all together when needed. It is also tasty the next day, although it is at its crispiest best the day of.
You can add or sub out any of the ingredients as it is a versatile salad (think figs, pomegranate arils, apples, beets, etc). You can please your omnivore friends, by serving feta cheese on the side!
Ingredients:
3 cups cooked red quinoa (you could use other colors but red is pretty for fall/holiday)
1/2 orange bell pepper, chopped
1/2 purple onion, chopped
1 small cucumber, chopped
1/2 cup celery, chopped
1 orange, deseeded and chopped [could sub with canned mandarin oranges, drained]
1/4 cup dried cranberries
1/2 cup candied pepitas, divided (sub walnuts or pecans) [to candy: maple syrup, chili powder, cayenne]
1/2 cup cider maple vinaigrette (use more or less to taste)
Mint for garnish
Optional: 1/2 cup radicchio for color
Instructions:
Prepare quinoa according to package and cool.
Make candied pepitas by toasting 1/2 cup pumpkin seeds in a dry skillet. When they start to pop and turn brown, remove from heat and add 1 tbsp maple syrup, pinch of salt, 1/4 tsp chili powder, and a pinch of cayenne pepper. Stir and let cool in pan.
Make salad dressing.
Chop salad veggies: bell pepper, onion, celery, and cucumber.
When ready, toss together quinoa, salad veggies, dried cranberries, and 1/4 cup candied pepitas along with 1/4-1/2 cup of the dressing. Add radicchio if using.
Adjust seasoning and add more pepitas as preferred.
Garnish with slivered mint leaves and an extra sprinkle of candied pepitas.
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