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Erica Harper MS., RDN

Hearty Healthy Salad

A non-traditional addition to your table which is sure to become a Holiday staple!
This recipe is full of protein, color and flavor and is made with whole foods. Everyone will enjoy this recipe, including those who avoid gluten, dairy, or are vegetarians. 
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Course: Appetizer, Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad:
  • 1 cup Quiona
  • 5 oz Argula
  • 1 cup Carrots (shredded)
  • 14 oz Chickpeas (drained and rinsed)
  • 1/2 cup  Dried Cranberries
  • 1/2 cup Cashews
  • 1/2 cup Mint
  • 1 tsp Olive oil or avocado oil
Dressing:
  • 4 TBSP Cashews
  • 1 cup Cilantro
  • 1/2 cup Mint Leaves
  • 1/2 tsp Cumin
  • 2-3 Limes (Juiced)

Equipment

  • Mixing Bowl
  • Food Processor

Method
 

Prepare Salad:
  1. Cook quinoa as directed on package. *Let cool completely before mixing with other ingredients to prevent greens from wilting.*
  2. While quinoa is cooking shred carrots, rinse and drain chickpeas.
  3. In a bowl mix ½ tsp olive or avocado oil with ½cup cashews and a sprinkle of salt and pepper. Toast cashews in skillet on medium heat, stirring often to prevent burning, approximately 3 minutes. Remove from heat.
Prepare Dressing;
  1. Mix all ingredients in a food processor and set aside
Combine Salad & Dressing
  1. In a large serving bowl mix together quinoa, arugula, carrots, chickpeas, dried cranberries, cashews, mint.
  2. Pour dressing and mix before serving.

Notes

**If you do not need this recipe to be dairy free you can top with ¼ cup crumbled goat cheese**