Hello my TNK tribe. I keep wanting to start every post with HAPPY FALL but realize that’s going to get old real quick. How else can we introduce a classic Fall Harvest Maple Dijon Quinoa Salad?!
Recently got some feedback from you guys on instagram that you are seeking more savory MAIN dish recipes. Along with posts and information on sports nutrition + fitness fueling, etc. Beautiful! Hopefully last weeks insight on my half marathon training guidelines were helpful for any endurance athletes out there!
Expect some upcoming posts on pre/post workout nutrition for endurance. I’ll get into more strength training based nutrition too as well but sit tight!
Until then hello hi how are you? It’s currently the first weekend of Fall as I write this and I’m sipping on an almond milk matcha latte outside of Tatte bakery recovering from a sunrise 9 miler this morning. I know…how cliche right?
Not the biggest matcha person but attempting to keep my coffee intake to 1-2 cups per day. Plus Tatte uses Califa Farms almond milk and that makes everything dreamy.
With the chaotic schedule that has come with this dietetic internship…it’s tiny moments like this I find myself enjoying so much more. Mornings I get to sleep in, not rush through a workout and sip on coffee snuggled in a blanket writing to you all out there seriously warm my heart. Or the mornings I get to take time developing recipes, training plans or sports nutrition ebook outlines are simply ZA BEST.
Enough with the mushiness…basically life is frantic but also pretty darn lovely. Lots of gratitude for YOU, this platform and the amazing souls that surround me. Gosh why am I so dramatic today over Fall harvest quinoa salad?
This must be my favorite time of year…we’ll see where my heads at once winter strikes.
Fall Harvest Maple Dijon Quinoa Salad Recipe Notes
Let’s dive into this recipe shall we? Normal I go over some detail insights but this meal prep friendly salad is SO simple it really doesn’t require extensive alternatives or information. Feel free to sub out the goat cheese for feta or blue cheese if that’s your jam. I personally have an intolerance to cows milk and why so goats is my go-to plus it pairs amazing with the Fall flavors here.
Instead of quinoa you can try wild rice but I don’t recommend white rice as it will not pair well. Quinoa on it’s own isn’t my FAVORITE but it tastes awesome tossed with all the wonderful things going on here. And it’s no secret that quinoa is a nutrient powerhouse. Might as well try it!
To add more protein I also will add some roasted chicken or sautéed chicken sausage to this. Either work so well to make it a bit more filling! It can also work as a great side salad dish to some salmon (I think!). Let me know any alterations you make!
Okay here’s the recipe, I really hope you all try this and LAAAV it! What recipes are you most excited for this holiday and “Fall” season? I got so many cozy warm dishes coming your way so stay tuned!
- 2 large apples of choice, diced
- ½ tbsp. coconut oil
- Cinnamon + sea salt to taste
- 1 cup cooked quinoa
- 15 oz. cooked chickpeas, rinsed and drained
- 6 cups. wild arugula (large handfuls)
- 8 oz. crumbled goat cheese
- ¼ cup roasted walnuts, chopped
- Dressing: 1 Tbsp, pure maple syrup + 2 tsp. dijon mustard + ¼ cup extra virgin olive oil
- Optional: Cooked chicken breast or chicken sausage
- First sauté the apples over medium heat in a skillet with the coconut oil. Toss and cook for about 4 minutes until they begin to soften. Stir in the cinnamon + sea salt spices.
- While apples are cooking, whisk together the maple dijon dressing and set aside. Combine the quinoa, chickpeas, arugula, goat cheese and walnuts. Toss with the dressing and sautéed apples.
- This makes about 4 servings and is great served with roasted chicken breast. Feel free to meal prep this for lunches throughout the week by separating into jars. To prevent sogginess leave the dressing on the bottom layer of the jar then layer with chicken/chickpeas and quinoa then followed by the rest of ingredients with the arugula at the top.
- OR simply store the dressing in a separate container if you wish. The salad does;t get too soggy in general when combined and stored so it's up to your preferences!