Apple Walnut Salad -

5 from 1 vote

Apple Walnut Salad

Crispy apples, crunchy greens, and smoked Gouda give the apple walnut salad a perfect play of textures. The quinoa salad with apples and cranberries is the ideal fall recipe - delicious, wholesome, and so easy to make!

Prep Time20

Cook Time30

Course: Salad

Cuisine: American, World

Servings: Servings

Calories: 281kcal

Author: Natasha Minocha

Ingredients

2 cups Mixed salad greens
1.5 cup Quinoa, cooked and cooled
2 Apples, thinly sliced Sprinkle with some lemon juice to avoid oxidizing.
1/3 cup Walnuts, coarsely chopped
1/4 cup Pomegranate arils
1/4 cup Smoked Gouda cheese, diced You can use any cheese you prefer.
1/4 cup Dried cranberries You can use raisins if you prefer.
A small handful microgreens

Balsamic Vinaigrette

2-3 tbsp Balsamic vinegar
4 tbsp Extra virgin Olive oil
1/2 tsp Dried thyme
1 tsp Maple syrup/honey
Salt and pepper to taste

Instructions

Balsamic Vinaigrette

Whisk together the olive oil, balsamic vinegar, maple syrup, dried thyme, salt, and pepper in a small bowl or a small jar with a tight-fitting lid. Taste and adjust for seasoning.

Salad

Arrange the salad greens in a large platter or a serving bowl.
Toss quinoa with half of the dressing.
Spoon quinoa on top of the greens.
Arrange the apple slices on top of the quinoa.
Sprinkle over the walnuts, pomegranates, and cranberries.
Top with the cheese and microgreens.
Drizzle over the rest of the dressing.
Serve immediately. Enjoy!
If you want to serve the salad later, keep all the elements ready and cold. Assemble just before serving.

Notes

To cook quinoa -

Rinse the quinoa very well under running water.

Place the quinoa with double the quantity of water and a little bit of salt, in a saucepan over high heat.

Cover and let it come to a boil, bring the heat down to low.

Let it cook until the quinoa is cooked and has absorbed all the water.

When cooked, quinoa grains open up and look like little sprouts.

Fluff up the cooked quinoa gently with a fork.

Nutrition