Do you tend to ditch salads once the weather turns cool? If so, give this salad a try. It’s a rich-flavored, hearty salad that is perfect for cool fall days. I like it because you can keep the ingredients in separate containers and quickly toss this salad together for work day lunches. For an even more filling dinner salad, add sliced grilled chicken or pork. To save time, cook a big batch of quinoa and keep it in the fridge so it’s ready to go. Can’t find black quinoa? Use regular instead. The black quinoa just adds a nice, deep color. Enjoy!
Quinoa, Cranberry and Feta Salad
3 cups (loosely packed) fresh mixed greens
1/2 cup cooked black, red or white quinoa
2 tablespoons dried cranberries or dried cherries
3 tablespoons coarsely chopped pecans
3 tablespoons feta cheese crumbles
2 teaspoons olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon dry mustard
1/2 teaspoon honey
Dash black pepper
Place greens on a plate and top with quinoa, dried cranberries, pecans, and feta cheese. Whisk together dressing ingredients and pour over salad before serving.