Celebrate the change of seasons with this fresh and colourful salad. This loaded salad is filling enough to be a main meal, its perfect for lunch, or it can be served as a side dish to any meal. You will love all of the textures and flavours, including protein-packed quinoa, crisp sweet gala apples, sweet dried sultanas, crunchy walnuts, creamy goat cheese, and that amazing maple and apple cider vinegar dressing.
Ingredients (Serve 4)
For the dressing:
- 3 tbsp olive oil
- 1/2 fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp wholegrain mustard
- 2 cloves garlic, minced
- Himalayan salt and black pepper, to taste
For the quinoa salad:
- 450g mixed salad leaves.
- 120g quinoa
- 400ml water
- 2 chopped Gala apples
- 65g sultanas
- 120g crumbled goat cheese
- 55g chopped walnuts
- Himalayan salt and black pepper, to taste
Method
First cook quinoa –
- Rinse 120g of quinoa in cold water.
- Bring 400ml of water to the boil on the hob.
- Add quinoa to the boiling water.
- Cover with a lid, reduce the heat and simmer for 20minutes until most of the water has been absorbed.
- Remove from the heat, drain off any excess water and stand for 10mins.
- Separate with grains with a fork and set aside.
Dressing –
- In a small bowl, mix together the olive oil, lemon juice, apple cider vinegar, maple syrup, wholegrain mustard, garlic, salt, and pepper.
Salad –
- In a large bowl, add the cooked quinoa, leaves, apples, sultanas, goat cheese, and walnuts. Toss until salad is combined. Season with salt and black pepper, to taste.
- Drizzle with dressing and toss again. Serve and enjoy.
