This lovely summery salad is the perfect meal to savour on your outdoor patio with a chilled glass of wine or to enjoy at a picnic with friends. It’s loaded with crunchy apple slices, toasted walnuts, herby goat’s cheese slices encrusted in dill, dried cranberries, fluffy quinoa and green leaves, all coated in a golden syrup & mustard dressing.
Apple, Walnut & Quinoa Salad
Apple, Walnut & Quinoa Salad
with dill-crusted goat's cheese & fresh green leaves
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Apple
- Apples
- Bulgur Wheat
- Cashew Nut Cheese
- Celery Stalk
- Celery Stalks
- Dijon Mustard
- Dried Cranberries
- Fresh Dill
- Golden Syrup
- Green Leaves
- Lemon
- Lemons
- Raw Macadamia
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
WHERE’S WALLY?
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
ROLL IT IN DILL-ICIOUSNESS
In a bowl, place the Dijon mustard, the golden syrup, the juice from 1 lemon wedge, and 20ml of olive oil. Mix until fully combined. Place ¾ of the chopped dill on a chopping board, and spread out in a single layer. Place the goat’s cheese on the dill and gently roll until fully coated. On completion, slice into rounds.
ALWAYS BETTER TOGETHER
Slice ½ the apple into thin wedges and place in a salad bowl. Add the cooked quinoa, rinsed green leaves, rinsed spinach, sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with the herb crusted goat's cheese rounds, the toasted walnuts, the dried cranberries and the remaining dill. Serve with a lemon wedge. Yum!
Bulgur Wheat - 1
Raw Macadamia - 1
Dijon Mustard - 5ml
Golden Syrup - 15ml
Lemon - 1
Fresh Dill - 4g
Cashew Nut Cheese - 1
Apple - 1
Green Leaves - 20g
Spinach - 20g
Celery Stalk - 1
Dried Cranberries - 20g
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
WHERE’S WALLY?
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
ROLL IT IN DILL-ICIOUSNESS
In a bowl, place the Dijon mustard, the golden syrup, the juice from 2 lemon wedges, and 40ml of olive oil. Mix until fully combined. Place ¾ of the chopped dill on a chopping board, and spread out in a single layer. Place the goat’s cheese on the dill and gently roll until fully coated. On completion, slice into rounds.
ALWAYS BETTER TOGETHER
Slice the apple into thin wedges and place in a salad bowl. Add the cooked quinoa, rinsed green leaves, rinsed spinach, sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with the herb crusted goat's cheese rounds, the toasted walnuts, the dried cranberries and the remaining dill. Serve with a lemon wedge. Yum!
Bulgur Wheat - 1
Raw Macadamia - 1
Dijon Mustard - 10ml
Golden Syrup - 30ml
Lemon - 1
Fresh Dill - 8g
Cashew Nut Cheese - 1
Apple - 1
Green Leaves - 40g
Spinach - 40g
Celery Stalks - 2
Dried Cranberries - 40g
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
WHERE’S WALLY?
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
ROLL IT IN DILL-ICIOUSNESS
In a bowl, place the Dijon mustard, the golden syrup, the juice from 3 lemon wedges, and 60ml of olive oil. Mix until fully combined. Place ¾ of the chopped dill on a chopping board, and spread out in a single layer. Place the goat’s cheese on the dill and gently roll until fully coated. On completion, slice into rounds.
ALWAYS BETTER TOGETHER
Slice 1½ of the apples into thin wedges and place in a salad bowl. Add the cooked quinoa, rinsed green leaves, rinsed spinach, sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with the herb crusted goat's cheese rounds, the toasted walnuts, the dried cranberries and the remaining dill. Serve with a lemon wedge. Yum!
Bulgur Wheat - 1
Raw Macadamia - 1
Dijon Mustard - 15ml
Golden Syrup - 45ml
Lemons - 2
Fresh Dill - 12g
Cashew Nut Cheese - 1
Apples - 2
Green Leaves - 60g
Spinach - 60g
Celery Stalks - 3
Dried Cranberries - 60g
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
WHERE’S WALLY?
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop.
ROLL IT IN DILL-ICIOUSNESS
In a bowl, place the Dijon mustard, the golden syrup, the juice from 4 lemon wedges, and 80ml of olive oil. Mix until fully combined. Place ¾ of the chopped dill on a chopping board, and spread out in a single layer. Place the goat’s cheese on the dill and gently roll until fully coated. On completion, slice into rounds.
ALWAYS BETTER TOGETHER
Slice the apples into thin wedges and place in a salad bowl. Add the cooked quinoa, rinsed green leaves, rinsed spinach, sliced celery, and the golden syrup & mustard dressing (to taste). Toss until fully combined.
TASTE THE SUMMER VIBES
Plate up a heaping helping of the beautiful salad. Garnish with the herb crusted goat's cheese rounds, the toasted walnuts, the dried cranberries and the remaining dill. Serve with a lemon wedge. Yum!
Bulgur Wheat - 1
Raw Macadamia - 1
Dijon Mustard - 20ml
Golden Syrup - 60ml
Lemons - 2
Fresh Dill - 15g
Cashew Nut Cheese - 1
Apples - 2
Green Leaves - 80g
Spinach - 80g
Celery Stalks - 4
Dried Cranberries - 80g
Woolies Products in this dish
