Look at this pretty, healthy holiday salad! The arugula and pomegranates remind me of little sprigs of holly, and the white quinoa and goat cheese like soft snow…lovely. This recipe from Apples & Onions calls for leftover turkey (from your meaty holiday table), but that can easily be replaced by a block of lightly sauteed tempeh OR omitted entirely. After yet another weekend of party-food indulgences (December, you kill me!), this clean, protein- and vitamin-filled dish sounds pretty good for tonight.
Apples & Onions’ Winter Quinoa Salad
For honey shallot vinaigrette:
1 med. shallot
2 tbsp. honey
4 tbsp. apple cider vinegar
6 tbsp. olive oil
Salt and pepper to taste
1 c. uncooked quinoa, cooked according to the package directions and cooled to room temp.
1 pomegranate, de-seeded (see how here)
1 c. roasted & salted pistachios in shells
2 c. arugula
4 tbsp. goat cheese
To make the dressing, combine all ingredients in a food processor and blend til smooth.
To make the salad, combine cooled quinoa and pomegranate seeds in a large mixing bowl. Pour in enough dressing, about half the total amount, to thoroughly moisten the quinoa. Reserve the rest to add in just before serving.
Shell pistachios and lay them out on cutting board. Use a chef’s knife as a weight to crush your pistachios. Lay the blade flat – the edge facing away from you – over the nuts and press down gently with your palm. A little pressure crushes the nuts slightly and separates them from that stubborn, purple skin.
Stir the arugula into the salad and add more dressing as desired. Top with crushed nuts and crumbled goat cheese. Salt to taste if necessary.