Description
This wholesome rocket and pear salad is made with feta, quinoa, walnuts, cranberries and a simple mustard vinaigrette. The perfect side dish for entertaining, bursting with sweet, nutty and fresh flavours.
Ingredients
Scale
- 120g rocket leaves (arugula)
- 1 medium pear, diced
- 1 cup cooked quinoa*
- 1/4 cup dried cranberries
- 1/3 cup roasted walnuts, chopped
- 50g feta cheese, crumbled
- 2 spring onions (scallions)
Mustard vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon Dijon Mustard
- 1 teaspoon honey (optional)
- 3 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- Core the pear and chop into smaller chunks. Thinly slice spring onions and roughly chop the walnuts.
- In a small jar, mix the olive oil, mustard, honey, salt, and pepper. Cover the jar with a lid and shake dressing ingredients together.
- Place rocket leaves in a bowl. Add the cooled quinoa, pear, walnuts, cranberries, spring onions and crumble in the feta cheese.
- Pour half of the dressing and toss everything together well.
- Serve with remaining dressing on the side and enjoy!
Notes
- Storage: Leftovers will keep fresh for about 2 days in an airtight container in the fridge.
- Vegan version: swap feta cheese for a non dairy alternative.
- Walnuts can be replaced with roasted almonds, pecans or pumpkin seeds (pepitas).
- Quinoa: 1/3 cup raw quinoa= 1 cup cooked quinoa
- Prep Time: 15 minutes
- Category: Side, salad
- Method: Salad
- Cuisine: Australian