This Quinoa Beet Kale Apple Walnut Goat Cheese Salad is the perfect winter salad for lunch or dinner.
Making new friends as as kid isn’t easy, and as an adult, I think it’s sometimes even harder. We have our set of friends that we’ve known for years and are comfortable with. Plus, we’re short on time, so why bother, right?
I have to admit I went through that phase for a while because it was just easier. Like many people, I hung out with people who had kids that were doing the same activities as my kids. Since we were on the same schedule, it made sense from a practical standpoint.
But, it makes me wonder what we’re missing out on. As an introvert, I’m not nearly as social as my extroverted husband, and am better at one-on-one get togethers, than big gatherings. I like to develop more intimate friendships, whereas my husband loves a big crowd.
So, recently, my introverted self reached out to a new friend and ask her over for lunch. I had no idea what she liked to eat, but I was hoping she’d appreciate something healthy, so I made this Quinoa Beet Kale Apple Walnut Goat Cheese Salad.
My son peered across the kitchen countertop and asked “what is that?” When I mentioned the word “quinoa,” he immediately responded, “Are you sure she’s going to like that? Isn’t that kind of risky?” I have to admit I had a brief moment of doubt – maybe she wouldn’t like quinoa or kale.
Fortunately, I was right. As soon as my friend walked into the kitchen and saw the salad I had made, she was thrilled to have a healthy salad for lunch. My son was surprised to say the least. Sometimes, taking the risk of reaching out and trying to make a new friend is worth it.
How about you? Do you find it hard to make new friends?
Today, I’m participating in a monthly Progressive Dinner Party called Progressive Eats with a group of talented food bloggers who are big foodies like me. Progressive Eats is a virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Laura of Healthy. Delicious is hosting this month’s Soups On! themed progressive dinner. After looking at all the delicious, hearty soups everyone was bringing, I decided to bring a healthy winter salad packed with good-for-you ingredients. The gals usually expect me to bring something healthy ;).
Check our menu for this month’s Progressive Eats:
Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef
Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please contact Barb at Creative Culinary or more information.
- 1 cup quinoa
- 2 cups water
- 4 cups lacinato kale, cut into strips
- 2 teaspoons extra virgin olive oil
- juice of half lemon
- a few dash of salt
- ½ pounds roasted beets, chopped
- ¼ cup dried cranberries
- 1 apple, diced
- ¼ cup toasted walnuts
- 4 ounces goat cheese, crumbled
- 2 scallions, chopped
- 2 tablespoons flax seed oil
- 2 tablespoons extra virgin olive oil
- 2 teaspoons raw honey
- ¼ cup unfiltered apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 clove garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
- Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
- When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.