Print

The Salad That Even Salad-Haters Love: 1 Amazing Dish

The Salad That Even Salad-Haters Love
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the salad that converts even the most committed salad skeptics. It features bold textures and rich flavors, making it feel substantial rather than light.

Ingredients

Scale
  • 2 cups cooked quinoa
  • 1 small head of broccoli, chopped finely
  • 1 cup toasted pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled blue cheese (optional)
  • 1/4 cup thinly sliced red onion
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and black pepper to taste

Instructions

  1. Cook quinoa according to package directions; let cool completely.
  2. In a large bowl, combine the cooled quinoa, chopped broccoli, toasted pecans, dried cranberries, blue cheese (if using), and red onion.
  3. In a small jar, combine all dressing ingredients: olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
  4. Secure the lid on the jar and shake vigorously until the dressing emulsifies.
  5. Pour the dressing over the salad mixture.
  6. Toss everything well to coat evenly.
  7. Serve immediately or chill for 30 minutes to allow flavors to meld.

Notes

  • Ben suggests using smoked almonds instead of pecans for an extra layer of flavor.
  • If you skip the blue cheese, add a tablespoon of nutritional yeast to the dressing for a savory note.
  • This salad holds up well for meal prep; keep the dressing separate until serving if making ahead.

Nutrition

Find it online: https://savorandpin.com/the-salad-that-even-salad-haters-love/