Cherry Chopped Salad with Maple-Mustard Dressing
Cherry Chopped Salad with Maple-Mustard Dressing is the perfect make-ahead summertime salad. Brussels sprouts, quinoa, fresh cherries, and goat cheese create a vegetarian, protein-rich lunch or side dish.
Servings: 6
Equipment
- Medium Saucepan with Lid
- Mixing bowls
Ingredients
- 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)
Instructions
- 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.
Notes
- Store leftover salad in an airtight container and refrigerate for up to 3 days. Enjoy leftovers chilled or closer to room temperature.
Nutrition
Serving: 1.25cups | Calories: 383kcal | Carbohydrates: 32g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Sodium: 690mg | Fiber: 6g | Sugar: 12g