Servings: 6 as a main course; 10 as a side dish
With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.
Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.
While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.
In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.
In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.
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I served this to a large crowd at a festive gathering. The compliments didn't stop coming. It makes a delicious side dish any herbivore and carnivore will love.
Fabulous! I've served this many times and taken it to events to share and it has always received rave reviews.
This salad was just ok to me. I will not make again.
Outstanding dish! Makes a huge batch for a potluck. No need to double the recipe. Used a benriner mandolin to thinly slice the vegetables, used honeycrisp apples and a high quality/high viscosity balsamic vinegar for the reduction. Even "carnivores" found it delicious!
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