Posted about 1 year ago

Salad with Hazelnut Vinaigrette

Serves 4

½ cup quinoa, raw
1 cup hazelnuts/filberts
¼ cup cider vinegar
¾ cup olive oil
1 tbsp honey
1 tbsp Dijon mustard
Pinch each, allspice and ground cloves
2 cups of squash or sweet potato, cut in small cubes
1 tbsp canola oil
8 cups mixed greens or spinach
1 cup crumbled Goat’s Cheese
¼ cup Dried Cherries
Salt and freshly ground pepper to taste

  1. Bring a large pot of water to the boil and pre-heat oven to 400 F

  2. Place hazelnuts on a baking sheet and toast lightly, cool, then rub skins off

  3. Place in a food processor with honey, Dijon, cider vinegar and spices

  4. Process until nuts are still slightly coarse, then slowly add olive oil

  5. Thin with a little water or lemon juice if necessary

  6. Toss squash or sweet potato with canola oil and salt and pepper

  7. Roast on a baking sheet until cooked al dente

  8. Toss the mixed greens with the hazelnut vinaigrette

  9. Divide equally on 4 plates and top with squash, goats’ cheese and dried cherries

  10. Serve with freshly ground pepper and Sea salt, if desired



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