Vegan Thanksgiving dish: Harvest garden salad

May 17, 2022 • 30 min


Ingredients

Salad

  • 2 cups chopped baby kale  
  • 1 cup uncooked, rinse & drained tri-color quinoa 
  • 1 cup cubed & roasted butternut squash 
  • 1 diced apple
  • 1 thinly sliced green onion  
  • 1/3 cup dried cranberries 
  • 2 tablespoons toasted slivered almonds 
  • 2 tablespoons pepitas  
  • Salt & pepper to taste 

Vinaigrette

  • 1 cup apple cider 
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons minced shallot 
  • 1 tablespoon dijon mustard 
  • 1 tablespoon maple syrup (not pancake syrup) 
  • 2 teaspoons extra virgin olive oil 
  • Kosher salt and pepper to taste

Directions

friuts

Step 1: Boil water

 Boil 2 cups of salt water, then add quinoa.

Step 2: Cook quinoa

Cover and cook quinoa on low heat until all water is absorbed (about 15 minutes). 

Step 3: Prepare dressing

Remove from heat. While quinoa cools to room temperature, prepare dressing. Combine vinagrette ingredients and set aside.

Step 4: Combine

Combine salad ingredients in a large serving bowl.

Step 5: Serve & enjoy

Add vinaigrette, salt and fresh ground pepper to taste.