Berries Gone Wild Recipe
spinach + quinoa + goat cheese + berries + vanilla bean vinaigrette + orange supreme + pickled apricot + granola
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Ingredients
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Salad Base
Vanilla Bean Vinaigrette
Method
Salad Preparation
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- 2
Prepare the Spinach
In a large salad bowl, add 4 cups of fresh spinach. Ensure the spinach is washed and dried to remove any dirt or grit.
- 3
- 4
Prepare Orange Supreme
Peel the orange and separate it into segments. Remove any seeds and set the segments aside for later.
- 5
Add Pickled Apricots and Granola
Chop the pickled apricots into bite-sized pieces and add them to the salad mixture. Just before serving, sprinkle 1 cup of granola over the top for added crunch.
Vinaigrette Preparation
- 6
Mix the Ingredients
In a small bowl, whisk together 1 cup of extra virgin olive oil, 3 tablespoons of apple cider vinegar, and 2 tablespoons of honey until well combined.
- 7
Add Vanilla
Slice the vanilla bean lengthwise and scrape out the seeds. Whisk the vanilla seeds into the vinaigrette mixture.
- 8
Season the Vinaigrette
Add salt and black pepper to taste, adjusting based on your preference.
- 9
Drizzle Over Salad
Just before serving, drizzle the vanilla bean vinaigrette over the salad and toss gently to combine all the ingredients.