Quinoa and Apple Salad

This has been my absolute favorite salad recently. I think I’ve made it 3 times last week. It’s great with roasted chicken too! Mixed greens, quinoa, candied pecans, crisp apples, nutty manchego, roasted brussels sprouts and a maple vinaigrette. I’m obsessed!

Maple Vinaigrette

• 1 garlic clove, peeled and minced
• 1/2 cup maple syrup
• 1/4 cup apple cider vinegar
• 1 tsp dijon mustard
• 1 tsp. sage, minced
• 1 tsp. thyme, minced
• 1/2 cup olive oil
• salt and pepper to taste

Combine everything into a small jar and whisk together.

Salad

Ingredients

• 1 cup cooked quinoa
• 1 cup brussels sprouts, trimmed and halved
• 1 apple, sliced (I love Macintosh)
• 1/2 cup candied pecans
• Shaved manchego

Directions

Preheat the oven to 425.

Spread the brussels sprouts out evenly onto a rimmed sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until deep brown and crispy.

Place the quinoa in a small sauce pan cover with water. Bring to a boil, cover and reduce heat for about 15 minutes until tender and all the water has been absorbed. Season with salt and pepper. Fluff it up with a fork and then toss the brussels sprouts and quinoa together.

In a large serving bowl, start with the mixed greens, add in the brussels and quinoa, top with apple slices, candied pecans and then finish off with the shaved manchego. Pour over the dressing and give it a good toss.

Candied pecans

• 1 cup halved pecans
• 1/3 cup maple syrup
• 2 tsp ground cinnamon

Preheat the oven to 350.

Toss the maple syrup, pecans and cinnamon together in a small bowl. Make sure everything is evenly coated. Spread out evenly onto a rimmed baking pan. Place in the oven to bake for 20-25 minutes. Stirring them every 10 minutes. Bake until they are crisp and golden. Set aside to cool.