My husband and several of our friends have enjoyed this salad, as have I! It’s pretty easy to make, and totally delicious.
While my toddler (almost 3) doesn’t go in much for salads, she enjoyed the pieces of this separated out on her plate – she had some of the goat cheese, cranberries, kale, and chicken.
- 1-2 Apples
- 1-2 Pears
- 1 small container goat cheese
- ~1-2 cups quinoa
- One package baby kale/baby greens mix
- Handful of dried cranberries
- (Optional) Roasted almonds
- (Optional) Chicken
- Cut the pears and apples into small bite sized pieces
- If you’re not going to be serving immediately, I recommend soaking them in a water/lime combo for a few minutes so they don’t get brown. It does impact taste slightly, but it’s worth it to me. Also, I spin dry them after that so the salad doesn’t end up wet/mushy
- I should add that my toddler wouldn’t have any of the apples or pear bits after I’d soaked them. The second time around, I saved some pieces as I was cutting them and fed them to her, which she liked.
- Cook quinoa according to directions, and let cool
- Cook chicken, and let cool. Rip or cut into smaller pieces
- Mix and enjoy!
- If you’re not serving right away, consider keeping the kale/greens out of the mix until you’re ready to eat so it stays fresher. Or, as pictured above, put the kale/greens down on the plate and the rest on top.
- Almonds should also stay out until just before you eat
- I used a dressing I had at hand, from a store, but I think any kind of creamy or light vinegar dressing would be good with this. Or it’s pretty good without any dressing at all.
This salad was inspired by a few different recipes. I believe I saw one for Kale/Quinoa, another for Pear/Goat Cheese, and went from there.