Description
Delicious salad greens tossed with quinoa give a nice nutty flavor along with pumpkin seeds and walnuts. Pear and apple are paired with Gorgonzola cheese for a deep, complex flavor. Toss it all with a raspberry vinaigrette and you have the perfect salad.
Ingredients
Scale
For the Salad
- 6 cups spring mix salad greens
- ½ cup quinoa, cooked
- 1 large pear, sliced
- 1 large apple (2 small), sliced
- ½ cup crumbled Gorgonzola cheese
- ½ cup toasted walnuts
- ½ cup toasted pumpkin seeds
For the Dressing
- 1/2 cup fresh raspberries
- 1/3 cups toasted walnut pieces
- 1/4 cup raspberry or red wine vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra-virgin olive oil
Instructions
- In a large bowl, combine the greens, quinoa, pear, apple, cheese and nuts.
- In a blender container, add the raspberries, walnut pieces, vinegar, honey, mustard, salt, and pepper. Blend until almost totally smooth. With the blender running, add the oil until it is combined.
- Drizzle with half of the vinaigrette and toss to coat. Serve immediately. Reserve the other half of the dressing for another use.
Notes
How to Cook Quinoa <—–click if you need help cooking your quinoa!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: salad recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 348
- Sugar: 11.4 grams
- Fat: 23 grams
- Carbohydrates: 27 grams
- Fiber: 5.4 grams
- Protein: 10 grams