Autumn Harvest Honeycrisp Apple Salad
Recipe and photos by @annie_siegfried
Ingredients
Salad Base
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 4 cups arugula
- 2 Honeycrisp apples, thinly sliced
- 1 cup pomegranate arils
- ½ cup toasted pecans
- 1/3 cup pumpkin seeds
- 1 10 oz La Terra Fina Spinach Artichoke & Parmesan Dip & Spread, reserve 2 tbsp for dressing
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp reserved La Terra Fina Spinach Artichoke & Parmesan Dip & Spread
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
1. Cook the Quinoa:
Rinse quinoa under cold water.
Combine quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender. Fluff with a fork and let cool slightly.
2. Prepare the Dressing
Whisk together olive oil, apple cider vinegar, 2 tbsp reserved La Terra Fina Spinach Artichoke & Parmesan Dip & Spread, Dijon mustard, salt, and pepper until smooth.
3. Assemble the Salad
In a large bowl, combine arugula, cooked quinoa, sliced apples, pomegranate arils, toasted pecans, and pumpkin seeds.
Drizzle with the dressing and toss gently to combine.
Dollop the remaining La Terra Fina Spinach Artichoke & Parmesan Dip & Spread on top for extra richness and flavor.