Sometimes you just KNOW a salad is going to be awesome based on the ingredient list. I knew it about this salad the moment I saw it. Fresh Okanagan cherries and apricots, paired with the soft and smooth texture of a cashew. Add a bit of crunch with a red onion, a good source of protein and complex carbohydrate with the quinoa and a drizzle of a honey-lime vinaigrette and honestly, how can you go wrong?
Answer: You can’t.
This is a wonderful summertime salad that would pare perfectly with salmon or chicken on the BBQ, and a side of green beans. Seriously salivating just thinking about that combination!
Recipe
Salad:
- 1 cup quinoa
- 2 cups water
- ½ cup cashews, chopped
- ½ cup dried apricots slivered (I used fresh)
- 1 cup pitted and sliced dark red cherries
- ¼ cup thinly sliced red onion
- 4 cups mixed greens
Dressing:
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- Juice of ½ a lime
- ⅛ cup honey
- ¼ tsp salt and pepper
- 1 crushed garlic clove
- 1 tbsp fresh grated ginger
Cook quinoa according to package directions and allow to cool to room temperature. Add remaining salad ingredients. Blend all dressing ingredients until smooth and add to salad. Mix well and serve.
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