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


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.