Tri-Color Quinoa Salad
with Apple, Eggplant, and Honey Vinaigrette
This salad has autumn written all over it thanks to the combination of Honeycrisp apples, crunchy walnuts, and tart cranberries. Protein-packed quinoa adds some bulk, and a sweet sherry honey vinaigrette brings it all together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Tri-Colored Quinoa
1 unit
Eggplant
1 unit
Honeycrisp Apple
2 ounce
Mixed Greens
1 unit
Shallot
2 ounce
Walnuts
(Contains Tree Nuts)
1 ounce
Dried Cranberries
2 tablespoon
Sherry Vinegar
1 jar
Honey
1 teaspoon
Fall Spice Blend
Not included in your delivery
3 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant, then dice rest into ½-inch cubes. Toss on a baking sheet with 1 TBSP oil and the autumn spice blend. Season with salt and pepper. Roast until golden brown and softened, 20-25 minutes.
Bring 1¼ cups salted water to a boil in a medium pot. Once boiling, add quinoa. Reduce to a simmer, cover, and cook until tender, 12-15 minutes.
Halve, peel, and mince shallot. Place cranberries in a small bowl with enough hot water to cover them. Combine minced shallots and sherry vinegar in small bowl to marinate.
Whisk together 2 TBSP oil and honey. Season with salt and pepper. Pour in 1 TBSP sherry vinegar from marinating shallots and as much of the shallots as you like (we recommend 2 tsp).
Core and dice apple into ½-inch cubes. Fluff cooked quinoa with a fork. Drain any excess liquid.
Toss quinoa in a large bowl with roasted eggplant, apple cubes, and spring mix. Add in additional marinated shallots (to taste). Drain cranberries and toss into salad. Season to taste with salt and pepper. Divide between plates, and top with walnuts.
