Pomegranate Quinoa Salad with Goat Cheese
Ingredients
The almonds
-
¼
cup
sugar or sweetener of choice
-
2
tablespoons
water
-
½
cup
Marcona almonds (or regular almonds)
The dressing
-
¼
cup
pomegranate vinegar (or more balsamic vinegar)
-
¼
cup
balsamic vinegar
-
1
tablespoon
Dijon mustard
-
1
tablespoon
sugar or sweetener of choice
-
2
cloves
garlic, minced
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground pepper
-
½
cup
extra virgin olive oil
The salad
-
10
ounces
mixed salad greens, chopped
-
2
cups
cooked quinoa
-
½
cup
pomegranate seeds
-
4
ounces
goat cheese (optional)
Instructions
- Preheat the oven and line a baking sheet with parchment paper.
- In a small saucepan, combine sugar and water, bringing to a boil until golden.
- Remove from heat, stir in almonds, and transfer to the baking sheet to cool.
- Make the dressing by blending vinegars, mustard, sugar, garlic, salt, and pepper until smooth, then add olive oil and blend until emulsified.
- In a large bowl, combine salad greens and quinoa, then stir in pomegranate seeds and goat cheese.
- Toss the salad with the dressing and top with the cooled almonds before serving.
Nutrition Facts (estimated)
Servings
8
Calories
318
Total fat
22g
Total carbohydrates
24g
Total protein
7g
Sodium
234mg
Cholesterol
6mg
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