Name: Quinoa, Mint, and Apple Harvest Salad
Ingredients: 1 cup cooked quinoa; 1/2 cup dried cranberries; 1/2 cup walnuts, chopped; 2 small apples, thinly sliced; 6 cups baby arugula; 1/4 cup mint leaves, chopped; Juice from 1 lemon; 3 tablespoons coconut oil, melted; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 2 teaspoons salt

Description

Though simple, this salad is packed with a surprising amount of protein (thanks to quinoa and nuts) and lots of fresh veggies to keep you satisfied and full. Serve this as a sweet-yet-tangy side salad with heavier fall dishes or add a hard boiled egg on top for a complete lunch that will make co-workers jealous.

Ingredients

Scale

1 cup cooked quinoa
1/2 cup dried cranberries
1/2 cup walnuts, chopped
2 small apples, thinly sliced
6 cups baby arugula
1/4 cup mint leaves, chopped
Juice from 1 lemon
3 tablespoons coconut oil, melted
2 tablespoons honey
1 tablespoon apple cider vinegar
2 teaspoons salt

Instructions

Cook quinoa according to package instructions.
In a large mixing bowl, whisk together juice from 1 lemon, melted coconut oil, honey, apple cider vinegar, and salt to make the dressing. Pour over the cooked quinoa.
Add cranberries, walnuts, sliced apples, arugula, and mint leaves and gently combine as to not to bruise the apples.
Transfer to the serving plates and enjoy!