Thanksgiving is right around the corner and I’m on salad duty!
This apple pomegranate quinoa salad is the perfect addition to your Thanksgiving feast. It has sweet notes that will contrast all of the savory entrees at the table, it has some crunch from the nuts, and the quinoa gives it some body.
The last thing you want to be worrying about on thanksgiving morning is a salad, so you need something low-maintenance. You can cook the quinoa days before, then toss it with all of the other ingredients (except the apple and greens) and store it in a tupperware. Minutes before the feast, toss it in dressing, greens and with the sliced apple.
This salad is also great for any regular lunch or dinner, the servings shown in the recipe would be enough for 2 entrees and you could always add some chicken breast (or leftover turkey) for a fully rounded meal.
Serves: 4 as a side
- 2 cups mixed greens
- 1 cup cooked quinoa
- 1 apple - cut into slices
- 3 radishes - sliced
- ½ english cucumber - sliced
- ½ cup pomegranate seeds
- ⅓ cup feta
- ¼ cup pine nuts
- ¼ cup almonds - chopped
- 2 tbsp hemp seeds
- your favorite dressing - I chose balsamic vinaigrette to keep it simple.
- Simply toss everything together in a large bowl.