Warm Winter Entree Salad
Dark leafy greens topped with apples, quinoa, beets, walnuts, crumbly bleu and drizzled in homemade lemon garlic vinaigrette.
Servings: 1 serving
- 1 cup spinach
- 1/3 cup quinoa dry
- 1/8 cup walnuts
- 1/2 cup pickled beets or canned or roasted beets if prefered
- 1 med apple
- 1 oz blue cheese crumbles
- 1 garlic clove
- 1 tbs olive oil
- 2 tsp lemon juice
- black pepper to taste
- 2 tsp apple cider vinegar
Prepare the quinoa
Rinse ⅓ cup dry quinoa under cold running water in a fine mesh strainer, transfer to a medium-sized pot containing ⅔ cup water.
Bring to a boil, reduce heat to simmer, and continue to cook for 15 minutes.
Remove from heat, cover, and allow to sit for 5 minutes. Fluff with fork just before serving.
Prepare the nuts and apple
Chop large-sized nuts to smaller chunky pieces.
Place spread out on a baking sheet and place in the oven for about 10 minutes or until golden brown and toasted. Set aside to cool.
Square off the apple and chop into small dice.
Assemble the salad
Toss washed salad greens and apples with half of the vinaigrette. Place greens and apples onto a large plate or into a bowl.
Place ½ cup beets on or around edges of salad.
Place quinoa on top of salad greens. Top with nuts and bleu cheese crumbles.
Drizzle with remaining dressing and enjoy!
Serving: 1g | Calories: 595kcal | Carbohydrates: 68g | Protein: 15g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 377mg | Potassium: 892mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3031IU | Vitamin C: 24mg | Calcium: 172mg | Iron: 6mg