Arugula Quinoa Salad with Roasted Garlic Dressing
This healthy and delicious Arugula Quinoa Salad with Roasted Garlic Dressing is perfect for a great lunch on the go!
Servings 6
Calories 348kcal
Ingredients
- 5 ounces baby arugula
- 8 ounces cooked chicken or tempeh diced
- 1 ½ cups cooked quinoa
- 2 oranges peeled and cut into sections
- 2 ounces crumbled goat cheese or nut cheese
- ¼ cup walnuts toasted and chopped
- Roasted Garlic Dressing
- 1 head garlic
- 1 teaspoon olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- ⅓ cup extra virgin olive oil
Instructions
- Salad
- Combine all ingredients in a large bowl and toss with desired amount of dressing.
- Dressing
- Preheat oven to 400 degrees. Slice the top off the garlic head and place in aluminum foil. Drizzle with olive oil. Bake for 35 minutes, until tender. Allow to cool slightly.
- Gently squeeze garlic from head and place in your blender. Add vinegar, mustard, maple syrup, salt and pepper and process for 15 seconds. With the blender on, slowly add olive oil in a steady stream.
Notes
Serves 6-8 people. For vegan-friendly omit crumbled goat cheese and use nut cheese instead.
Nutrition
Calories: 348kcal | Carbohydrates: 18g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 295mg | Potassium: 354mg | Fiber: 3g | Sugar: 7g | Vitamin A: 790IU | Vitamin C: 26.8mg | Calcium: 89mg | Iron: 2mg