It’s impossible to pick a favorite fall salad, but this one easily earns a spot on the weekly rotation for as long as fresh pomegranates are in season, which often goes well past fall. This is a fun one to switch up a little each time, using different greens or adding different cheeses (gorgonzola, blue, or honey goat are all great and shaved parm is a an excellent no/low lactose option). If you have a perfectly firm, but ripe pear, it makes an excellent substitution or addition to the apple. And, while crispy quinoa is pretty wonderful, it is an extra step and can be traded out with some candied or toasted walnuts or pecans. This recipe serves 2
Salad Ingredients
4 cups spinach or other greens such as spring mix
1/2 sliced apple
1/2 cup pomegranate seeds
1/4 cup crispy quinoa or nuts
1/4 cup gorgonzola
1/4 cup balsamic or apple cider vinegar dressing
Crispy Quinoa Instructions
Prepare quinoa according to packaging instructions. For the salad, you will want to yield about 1/4 cup, but it’s always fun to have extra. Cover a baking sheet with parchment paper and spread cooked quinoa evenly across the sheet. Spray generously with an neutral oil cooking spray and sprinkle with sea salt. Bake at 375 for about 25 minutes. Check frequently to make sure edges are not burning and toss it a bit with a spatula to ensure even cooking.