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I love a good dinner salad but tend to make the same few over and over because I love them so much. This fall salad, however, may end up in my rotation even out of season. It’s just that good.
Grab your biggest salad bowl. It starts with greens. I used baby mixed greens, a whole 5 ounce container. Rough chop. Add to the bowl.
Next. Quinoa. I got some rainbow quinoa from Imperfect Foods that was ridiculously cheap because — and I’m not making this up — the proportion of colors wasn’t exact. Apparently there’s a percentage of white/red/black that a mix is supposed to meet, otherwise it can’t be sold. Who knew. Want to see what kind of deal you can get for yourself? You can get $80 in free groceries here. For real.
From there, I added some apples, super toasty pecans (I left them in my toaster oven too long, but they turned out perfect) and salty feta cheese. Cranberries for tartness, and Honeycrisp apples because those are my fave. You can use whatever kind you want, but something that’s sweet, tart, and crisp will work best here.
For the dressing, I wanted something that would go with these flavors, obviously. But also that would be kind of fall-like if that makes sense. I mean, it’s still 80+ degrees here in mid-October so I’m not sure anything makes sense. But a fall-flavored dressing — that’s not pumpkin-related — makes perfect sense right?
Enter the mustard — your grainiest one. And the maple syrup. And some apple cider vinegar. It’s the stuff dreams are made of, I’m telling you. You want the perfect fall salad? This is it.
And there ya have it, folks. A healthy, delicious fall meal that’s not soup or stew, and with no pumpkin in sight. You’re welcome.
Apple Quinoa Salad with Maple Mustard Vinaigrette
This easy fall salad is healthy, delicious, and tastes like a walk in the park under jewel toned trees. Perfect for those not so chilly fall nights.