Arugula Salad with Quinoa and Fresh Raspberry Vinaigrette
This Arugula Salad with Quinoa is a delicious, high fiber salad that you can serve as an easy side dish or add chicken or another protein to make a hearty main dish. With a sweet and tangy raspberry vinaigrette, this peppery arugula salad gets dressed up with fluffy quinoa, hazelnuts, apples, and goat cheese for a veritable flavor explosion!
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Servings: 8 people
Ingredients
- 1 cup quinoa
- 1 bag arugula 5 ounces
- ¾ cup hazelnuts toasted and roughly chopped
- 1 large apple chopped
- 5 ounces goat cheese crumbled
For the raspberry vinaigrette
- 1 cup raspberries fresh or frozen
- ⅓ cup olive oil
- 3 tablespoon red wine vinegar
- 2 tablespoon shallot diced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey may need to add more depending on sweetness of raspberries
- 2-3 tablespoon water to thin out dressing
- salt and black pepper to taste
Instructions
- Cook quinoa to package directions. Allow to cool to room temperature once done cooking. You will only use about half the amount you cook. Reserve the remainder for a future use.
- To make raspberry vinaigrette, add all ingredients to a food processor and pulse till smooth. Dressing will be on the thicker side, so add about 3-4 tablespoons of water, 1 at a time to get desired consistency. Adjust flavor by adding more honey if necessary and salt and pepper. Pour into a small bowl and set aside.
- Chop up apple and set aside.
- Toast hazelnuts either on the stove in a skillet heated over medium heat for about 5 minutes, or in a 350 degree oven for 5 minutes. Roughly chop once toasted.
- To a large bowl, add the arugula, quinoa, chopped apple, toasted hazelnuts and goat cheese. If serving right away, drizzle on desired amount of dressing and sprinkle with salt and pepper. If making ahead of time, add apple and dressing right before serving.
- Store leftovers in the fridge for 3 days.
Notes
A cooked batch of quinoa yields a large amount. It is easier to just make 1 batch according to package directions, and use just what you need for this salad (about half the cooked amount), than to try and make a smaller batch. Reserve extra quinoa for a dinner side dish or to make an additional salad!
Nutrition
Serving: 8servings | Calories: 308kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 334mg | Fiber: 5g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg
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