winter quinoa salad with honey baked figs and sweet apple tahini vinaigrette_________________________________Cozy up with a bowl of this delectable citrus salad speckled with baked figs and dressed in a simple, creamy tahini vinaigrette. If you need more protein, I recommend a cut of sirloin or filet mignon or salmon.
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).