Cherry Chopped Salad with Maple-Mustard Dressing

• porcje: 6 servings
• czas aktywny: 25 minutes
• całkowity czas: 40 minutes

Składniki

3/4 cup dry red quinoa

1 lb. Brussels sprouts (trimmed and finely shredded)

Kosher salt and black pepper

1/2 head radicchio, finely chopped (optional, or add 1/2 cup thinly sliced celery)

1 1/2 cups fresh cherries, pitted and halved or quartered

1/2 cup toasted pecan halves, roughly chopped

2 Tbsp. pure maple syrup

1 1/2 Tbsp. Dijon mustard

1 Tbsp. sherry vinegar (or apple cider vinegar)

1/3 cup extra-virgin olive oil

1 tsp. finely chopped fresh tarragon or thyme

4 oz. crumbled goat cheese (or feta)

Wskazówki

Cook quinoa according to package instructions in salted water until the liquid is absorbed and quinoa is light and fluffy.Place Brussels in a large bowl. Pour cooked quinoa overtop and toss to combine. (The residual heat will help soften the Brussels.) Let sit for 10 to 15 minutes to slightly cool.

To the bowl with quinoa and Brussels, add radicchio (if using, or celery), cherries, and pecans. Season with salt.

In a large liquid measuring cup or small bowl, combine maple syrup, mustard, vinegar, tarragon (or thyme), 1/2 tsp. salt, 1/4 tsp. black pepper; stir with a whisk. Gradually stream in olive oil, whisking continuously. Pour dressing over salad and toss to combine. Scatter goat cheese overtop and serve.

Wartości Odżywcze

• Wielkość Porcji: 1.25 cups
• Kalorie: 383 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 3 g
• Sód: 690 mg
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 12 g
• Białko: 10 g