Servings 6 servings
Ingredients
For the salad:
- 1/2 cup uncooked quinoa
- 2 1/2 cups mixed salad greens
- 1/4 cup sliced almonds
- 1/3 cup dried cherries
- Fried (or Air-Fried) Goat Cheese Balls
For the dressing:
- 3 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 Tablespoon minced shallots
- 1 Tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
Instructions
Make the salad:
- In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring the quinoa to a boil, cover it, then reduce it to a simmer. Cook, covered, for about 12 minutes until the hull is visible. Fluff the quinoa with a fork and set it aside to cool slightly.
- Prepare the Fried Goat Cheese Balls. Set them aside.
Make the dressing:
- In a medium bowl, whisk together all dressing ingredients. Season with additional salt and pepper to taste.
- When ready to serve, combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate salad topped with the fried goat cheese balls, then serve immediately.
Kelly's Note:
- If you'd prefer to skip frying the goat cheese balls, they can be easily cooked in the air fryer instead. Prepare them as instructed then preheat your air fryer to 400°F. Add the goat cheese balls then air-fry them for 5 minutes, or until golden brown and crispy.