Green Salad with Apples, Quinoa and Shallot Dressing
 
Prep time
Total time
 
This salad is hearty enough to be served as a vegetarian entree, but also is a perfect side dish for fall and winter meals.
Author:
Recipe type: Salad
Serves: 8-10
Ingredients
  • 1 medium shallot, roughly chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sherry vinegar
  • ½ - ¾ cup extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon agave syrup
  • 4 heads Romaine hearts, roughly chopped
  • 8 ounces baby spinach, roughly chopped
  • 1 cup thinly sliced red onion
  • 1 cup dried cranberries
  • 1 cup toasted sliced almonds
  • 2 cups shredded cheddar cheese
  • 2 cups cooked quinoa
  • 2 Honeycrisp apples, cored and diced small
Instructions
  1. Combine the shallot, lemon juice, vinegars, olive oil, salt, pepper, mustard, and agave in a bullet type of blender and process until smooth. Set aside to assemble the salad.
  2. Add the Romaine and spinach to a large salad bowl and toss to combine. Add the onion, cranberries, almonds, cheese, quinoa and apples to the greens, then toss with the desired amount of shallot dressing.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2023/12/salad-with-apples-for-the-fall-and-winter/