Warm Winter Entree Salad

Warm Winter Entree Salad


Ingredients

  • 1 cup spinach
  • 1/3 cup quinoa dry
  • 1/8 cup walnuts
  • 1/2 cup pickled beets or canned or roasted beets if preferred
  • 1 med apple
  • 1 oz blue cheese crumbles

Dressing

  • 1 garlic clove
  • 1 tbs olive oil
  • 2 tsp lemon juice
  • black pepper to taste
  • 2 tsp apple cider vinegar

Directions

    • Preheat the oven to 350 degrees.
  • Prepare the quinoa
    • Rinse ⅓ cup dry quinoa under cold running water in a fine mesh strainer, transfer to a medium-sized pot containing ⅔ cup water.
    • Bring to a boil, reduce heat to simmer, and continue to cook for 15 minutes.
    • Remove from heat, cover, and allow to sit for 5 minutes. Fluff with fork just before serving.
  • Prepare the nuts and apple
    • Chop large-sized nuts to smaller chunky pieces.
    • Place spread out on a baking sheet and place in the oven for about 10 minutes or until golden brown and toasted. Set aside to cool.
    • Square off the apple and chop into small dice.
  • Prepare the vinaigrette
    • Chop 1 clove of garlic and olive oil, lemon juice and pepper into a bowl or small tightly sealed container. Whisk or shake ingredients
  • Assemble the salad
    • Toss washed salad greens and apples with half of the vinaigrette.  Place greens and apples onto a large plate or into a bowl.
    • Place ½ cup beets on or around edges of salad.
    • Place quinoa on top of salad greens. Top with nuts and bleu cheese crumbles.
    • Drizzle with remaining dressing and enjoy!

Courtesy of:
Hailey Crean, MS, RD, CDCES
Registered Dietitian and Certified Diabetes Care and Education Specialist at  Hailey Crean Nutrition, LLC


Nutrition Facts 

Serving Size: 1 salad
Servings Per Recipe: 1

Amount Per Serving 

Calories 624

Total Fat 33.9 g
Saturated Fat 8.3 g
Cholesterol 35 mg

Total Carbohydrate 68.5 g
Dietary Fiber 11.4 g 

Protein 16.8g

Sodium 463 mg

Vitamin D 0mcg
Calcium 223 mg
Iron 16 mg
Potassium 899 mg