2tbspand 1 tsp lemon juiceabout the juice of 1 lemon
4tspolive oil
1tbspnut butter like peanutcashew, or pecan butter
1tbsppure maple syrup
¼tspallspice
¼tspkosher salt
¼tspcracked black pepper or to taste
FOR THE SALAD:
4cupsspinachdivided in half
1cupof chia quinoa*** (see note below)divided in half
½cuppecansdivided in half
1applecore removed, thin-sliced, dived in half
¼cupdried cranberriesdivided in half
Instructions
MAKE DRESSING:
In a mixing bowl, add all of the warm dressing ingredients. Mix well. Transfer the thin dressing to a saucepan over medium heat. Then, use a whisk to stir off and on for 5 minutes. Finally, the sauce should reduce and slightly thicken.
When ready, transfer the warm dressing to a mason jar or heat-safe container and set aside.
MAKE SALAD:
Grab two of your favorite bowls. Add about two cups of spinach ( or more if you like) to each bowl.
Next, spoon on chia quinoa on the corners and in the center of each bowl. Try to avoid sprinkling the quinoa on. Spoon the quinoa in place for a nice presentation.
Then add the thinly sliced, pecans, apples, and cranberries.
TO FINISH:
Finally, drizzle as much of the dressing onto each salad.
Enjoy immediately.
Notes
How To Make Chia Quinoa:To make chia quinoa, add 1 cup of quinoa to a pot along with 2 cups of water and a pinch of kosher salt.Cook the quinoa until the water is gone and the quinoa is nice and fluffy, about 15 minutes on medium heat. This will yield 3 cups of quinoa, and you will certainly have extra after making this fall salad. After the quinoa is fully cooked, add about 1/4 cup of chia seeds. Give a quick mix with a fork to ensure the chia seeds are evenly distributed.Finally, transfer the chia quinoa into a container with a lid and place it into the fridge until it’s nice and cold, about 3-6 hours minimum.