I love eating food in season, and many of the ingredients for this recipe have winter written all over them. Leftover nuts and dried fruit from the holidays. Quinoa, a staple in the cabinet. Some fall apples and a few leftover stalks of celery in the fridge. And a sweet memory of the large box of oranges sent every year to my parents by friends who used to spend their winters in Florida.
Salad ingredients:
- 2 1/2 cups cooked quinoa (at room temp)
- 2 cups arugula OR baby kale, chopped small
- 1 apple, diced
- 1 orange, peeled, sectioned, and diced (prepare by cutting between the membranes, like a grapefruit)
- 1/4 cup dried cranberries
- 1/4 cup dried tart cherries
- 2 stalks celery, diced
- 1/2 cup chickpeas (canned or well cooked)
- 1/4 cup pepitas (pumpkin seeds)
- 2 green onions, thinly sliced
Dressing ingredients:
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. water
- 2 Tbsp. real maple syrup
- 1 Tbsp. apple cider vinegar
- juice of 1/2 orange (2-3 Tbsp.)
- 1 tsp. Dijon mustard
- 1/2 tsp. Kosher salt
- 1/4 tsp. fine ground black pepper
Prepare the quinoa, and set aside to cool. If you make it in advance and store in the refrigerator, remove and allow to come to room temperature for an hour or so before making the salad.
When you are ready, make the dressing first. Whisk together the ingredients in a small bowl, and set aside while you prep the fruits and vegetables.
Combine the grains, greens, fruits, chickpeas, and other vegetables in a large, beautiful serving bowl.
Pour the dressing over the salad and mix well. Sprinkle with pepitas, and serve.
This recipe is best served at room temperature. Serves 8.
Thank you to reciperunner.com for an earlier version of this recipe.