winter quinoa salad with honey baked figs and sweet apple tahini vinaigrette
If you’re picturing a salad as a boring institution of lettuce and maybe a sliced tomato, clear your canvas, son.
I truly feel that as Christmas approaches, the fear and loathing that is 2020 melts and drains into the proverbial sewers. Though we sit in the brunt of winter, spring sings a faint tune I think I can hear among the louder noises of the world. People at work remain hardasses and half the time I want to unleash a big stack of my Capricorn bruntness upon each of them. That said, generally, I’ve noticed a trend of more lights, more holiday attire, more baking, more giving. Within the general selfishness is quite a bit of camaraderie, and I’m glad to see it.
What’s an act of kindness you’ve witnessed recently, in the spirit of the holidays?
I tend to eat some pretty weird stuff in salads. Usually an amalgamation of leftovers and a quick blend of balsamic/dijon/honey, but today’s fixture is much more refined and purposeful. I actually cried over it because I figured I ruined the photos – darkness at 5:30p is not my friend and neither is an f/4 configuration on my camera. All is well, though. And the salad? Well, that was more than swell.
I cooked up a cut of tenderloin for J to accompany his bowl, and encourage you to do the same if you prefer a touch more protein or eat this as more of a side than a main course. I enjoyed mine as is, but I think next time I’ll toss a blackened salmon filet atop and give that combination a whirl. I imagine it’d be stupendous. Don’t skimp on the vinaigrette, either. I only recently leapt on the tahini train and I hope that vehicle doesn’t derail anytime soon – gamechanger, really.
Digging this technicolor delight? Be sure to leave a comment with your thoughts and as always wave hello in Instagram if you pass by!
Loving some quinoa? Try this Harvest Quinoa Crunch Salad with Brown Sugar Spiced Delicata Squash & Pesto Tofu!
Ingredients
- 8 oz fresh figs, halved
- 1 tbsp butter, melted
- 1 tbsp honey
- kosher salt and pepper
- 1 1/2 cups cooked quinoa, cooled
- 6 cups mixed greens (I used a crunch blend and baby kale)
- 2 oranges, peeled and sliced into rounds
- 1 avocado, quartered and sliced
- 4 oz gorgonzola, crumbled
sweet apple tahini vinaigrette
- 2 tbsp tahini
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1/4 tsp cinnamon
- 1/4 cup olive oil
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment. Toss figs with butter, honey, salt and pepper, then spread onto the baking sheet cut side down. Bake 10-15 minutes until soft and slightly golden on the cut side. Remove from oven and let cool.
- Assemble the salad. Toss quinoa with mixed greens. Wedge sliced oranges and avocado into the greens and top with figs. Sprinkle gorgonzola overtop.
- To make the dressing, add all ingredients to a mason jar or other airtight container. Close the lid and shake vigorously until incorporated. Drizzle a small amount overtop salad and toss, and serve the rest on the side if anyone wants more (which they will).
