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Holiday Crunch Salad

Holiday Crunch Salad
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A vibrant and crunchy salad perfect for a holiday spread.

Ingredients

Scale
  • 1 1/2 cups uncooked quinoa (yields about 4 cups cooked)
  • 1 cup pomegranate seeds (arils)
  • 4 chopped scallions (green onions)
  • 1 cup chopped Italian parsley
  • 1/2 cup toasted sliced almonds
  • 1–2 avocados, chopped (optional, for serving)
  • Zest and juice from 1/2 orange
  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

Instructions

  1. Rinse the quinoa thoroughly under cold running water to remove any natural bitterness.
  2. In a medium saucepan, combine the rinsed quinoa with 2 2/3 cups of water and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 15 minutes, or until all the liquid has been absorbed.
  3. Remove the quinoa from the heat and allow it to rest, covered, for 5 minutes. Then, fluff with a fork and spread it out to cool completely. This step can be prepared in advance, and the cooled quinoa can be refrigerated.
  4. In a large serving bowl, combine the cooled cooked quinoa, vibrant pomegranate seeds, freshly chopped scallions, fragrant Italian parsley, and crunchy toasted sliced almonds.
  5. Prepare the dressing: In a small bowl, whisk together the fresh orange zest, orange juice, olive oil, red wine vinegar, salt, black pepper, ground cinnamon, and ground allspice until the ingredients are well combined and emulsified.
  6. Pour the prepared dressing over the salad ingredients in the large bowl and toss thoroughly to ensure everything is evenly coated.
  7. Taste the salad and adjust the salt or other seasonings as desired to achieve a balanced flavor profile.
  8. Just before serving, gently fold in the chopped avocado, if you are including it. (If you’re preparing this salad ahead of time, it’s best to serve the avocado on the side to prevent browning).
  9. Serve this vibrant and crunchy salad as a delightful addition to your holiday spread.

Notes

  • The cooked quinoa can be refrigerated if prepared in advance.
  • If preparing the salad ahead of time, serve the avocado on the side to prevent browning.

Nutrition

Find it online: https://www.masterthecook.com/holiday-crunch-salad/