The caprese quinoa salad I made this summer was such a hit, I thought I would switch it up for fall. My brain immediately went to dried cranberries and apples, but I wanted it to be a little more savory than that. So I threw in a bunch of baby kale. Some spiced walnuts and a little goat cheese really brought all of the fall flavors home. It was a fun and fresh side dish that acted as a perfect counterpoint to all of the traditional Thanksgiving dishes.
1 1/2 cups raw quinoa
1 1/3 cups dried cranberries
12 oz baby kale, lightly chopped
4 oz goat cheese
1 recipe maple vinaigrette
Fall spiced walnuts
- Cook quinoa according to package directions and allow to cool to room temperature.
- Arrange cleaned and dried kale in serving dish.
- Top with quinoa, apples, cranberries and goat cheese.
- Just before serving, dress with vinaigrette and walnuts if desired.
- Serve immediately.