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Apple Walnut Autumn Salad

Amanda Moder, RD, LD
Hy-Vee

Grain, greens and plenty of veggies make this simple salad filling and tasty. Try it as a light dinner or stunning side.

1 Servings

Ingredients

½ cup quinoa, uncooked

¼ tsp. salt

1 ½ cups mixed greens

¼ cup shredded carrots

1 apple, cored and sliced

¼ cup chopped walnuts

14 cup sliced red onions

2 tbsp. Raspberry Merlot Bolthouse Farms Dressing

Instructions

  1. Combine quinoa, water and ¼ teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cover and cook until quinoa is tender, 12 to 15 minutes.
  2. Drain any remaining liquid from quinoa and fluff with a fork. Spread the quinoa and fluff with a fork. Spread the quinoa out on a large rimmed baking sheet to cool for 10 minutes.
  3. Plate carrots and mixed greens. Top with quinoa, apple slices, walnuts and red onion. Drizzle dressing on top.


Dietitian’s Tip:

This salad pairs well with salmon for an omega-3 boost.

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