Santa Fe Southwest Autumn Greens Salad

This vibrant salad is a quintessential American dish that showcases the bold flavors of the Southwestern United States. With its mix of autumnal greens, juicy cranberries, crumbled queso fresco, and earthy toasted pecans, this salad is the perfect representation of the country's diverse culinary landscape.

🛒 Ingredients

• 4 cups baby kale
• 2 cups diced apple
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries
• 1 cup quinoa
• 1 cup canned corn
• 1 small red onion
• 2 tbsp juice of lime

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, combine the baby kale, diced apple, chopped pecans, and dried cranberries.

2. 2

   Step 2: In a medium saucepan, bring the quinoa and 2 cups of water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender.

3. 3

   Step 3: In a small bowl, whisk together the juice of lime, olive oil, salt, and pepper to make the dressing.

4. 4

   Step 4: In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the red onion and cook for 5-7 minutes or until softened.

5. 5

   Step 5: Add the cooked quinoa to the bowl with the kale mixture and toss to combine.

6. 6

   Step 6: Drizzle the dressing over the salad and toss to coat.

7. 7

   Step 7: Top the salad with the caramelized red onion and crumbled queso fresco.

8. 8

   Step 8: Serve immediately and enjoy!

💡 Pro Tips

To make this salad more substantial, add cooked chicken or tofu. To prevent the quinoa from becoming too dry, stir it frequently while cooking. For an extra burst of flavor, add a sprinkle of cumin or chili powder.

📊 Nutrition per Serving