Arugula & Quinoa Salad with Apple & Apricot

Brenda Lanzilli

This salad is healthy and balanced! I love the crispy bite from the apples, Belgian endive and chopped pecans, combined with the chewy dried apricots and nutty quinoa grains. Finished with a refreshing Lemon-Tarragon Vinaigrette for herby and citrus zing!

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Prep Time 10

Course Main Course, Salad, Side Dish

Servings

Calories 333 kcal

Ingredients

Salad

4 oz baby arugula
3 Belgian Endive core removed and sliced
1½ cup red quinoa cooked
½ cup pecans chopped
½ cup dried apricots chopped
2 gala apples diced
3 oz Blue Cheese crumbles Roquefort

Lemon Tarragon Vinaigrette

1` tbsp shallots finely minced
3 tbsp lemon juice fresh squeezed
1½ tsp dijion mustard
1 tsp dried tarragon if using fresh- 1 tbsp
1 tsp honey
⅓ cup olive oil
salt and pepper to taste

Instructions

Whisk dressing ingredients together until emulsified.
Combine arugula, Belgian endive, and quinoa and dressing in large salad bowl. Toss to incorporate and coat with dressing.
Top dressed leaves with prepared apples, blue cheese, pecans, and apricots.
Serve as main course or as a salad course.

Notes

Nutrition Facts are estimates

Nutrition

Calories: 333kcalCarbohydrates: 36gProtein: 8gFat: 19gSaturated Fat: 4gCholesterol: 8mgSodium: 167mgPotassium: 483mgFiber: 5gSugar: 11gVitamin A: 745IUVitamin C: 7mgCalcium: 112mgIron: 2mg

Keyword apples, arugula, asian noodle salad, blue cheese, dried apricots, easy recipes, endive, healthy, lemon, peacans, quinoa, salad recipe, side salad, tarragon, vegan, vegetarian, viniagrette

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