Description
This Cherry Chopped Salad with Maple-Mustard Dressing is a vibrant, refreshing blend of nutritious quinoa, finely shredded Brussels sprouts, and sweet fresh cherries, finished with a tangy and slightly sweet maple-mustard dressing. Topped with toasted pecans and creamy goat cheese, this salad offers a delightful mix of textures and flavors, perfect as a light lunch or a colorful side dish.
Ingredients
Salad
- 3/4 cup dry red quinoa
- 1 lb. Brussels sprouts, trimmed and finely shredded
- Kosher salt and black pepper, to taste
- 1/2 head radicchio, finely chopped (optional, or substitute with 1/2 cup thinly sliced celery)
- 1 1/2 cups fresh cherries, pitted and halved or quartered
- 1/2 cup toasted pecan halves, roughly chopped
- 4 oz. crumbled goat cheese (or feta)
Maple-Mustard Dressing
- 2 Tbsp. pure maple syrup
- 1 1/2 Tbsp. Dijon mustard
- 1 Tbsp. sherry vinegar (or apple cider vinegar)
- 1/3 cup extra-virgin olive oil
- 1 tsp. finely chopped fresh tarragon or thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Cook the Quinoa: Rinse the dry red quinoa under cold water to remove its natural coating, then cook it according to the package instructions in salted water until all the liquid is absorbed and the quinoa becomes light and fluffy. Set aside to cool slightly.
- Prepare the Brussels Sprouts: Trim and finely shred the Brussels sprouts. Place them in a large mixing bowl to create the salad base.
- Combine Quinoa and Brussels Sprouts: Pour the warm cooked quinoa over the shredded Brussels sprouts and toss together gently. The residual heat from the quinoa will soften the Brussels sprouts slightly. Let the mixture rest for 10 to 15 minutes to cool down.
- Add Remaining Salad Ingredients: To the bowl with quinoa and Brussels sprouts, add the finely chopped radicchio (or celery if using), pitted and halved or quartered cherries, and toasted chopped pecans. Season the mixture with kosher salt to taste.
- Make the Maple-Mustard Dressing: In a large liquid measuring cup or small bowl, whisk together the pure maple syrup, Dijon mustard, sherry vinegar, chopped tarragon or thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. While continuously whisking, gradually drizzle in the extra-virgin olive oil to emulsify the dressing.
- Toss Salad with Dressing: Pour the freshly made dressing over the salad bowl and toss everything together until well coated.
- Finish and Serve: Scatter the crumbled goat cheese (or feta) evenly over the top of the salad. Serve immediately for the best texture and flavor.
Notes
- Store leftover salad in an airtight container and refrigerate for up to 3 days.
- Enjoy the leftovers chilled or at room temperature for optimal flavor.
- Substitute radicchio with thinly sliced celery if desired for a milder bitter note.
- For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
- Toast pecans lightly in a dry skillet over medium heat until fragrant for enhanced flavor.
