Apple Cider & Date Vinaigrette With Fall Quinoa Salad

Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique ready to use date paste

Apple Cider & Date Vinaigrette With Fall Quinoa Salad

This quinoa salad is paired with a zesty dressing that includes apple cider vinegar, date paste, and dijon mustard. Roasting the squash imparts even more flavor to this hearty autumn dish.

Vegan Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique date paste

Ingredients

For the Dressing:

  • ¼ cup apple cider vinegar
  • 6 Tbsp. olive oil
  • 1 tsp. dijon mustard
  • 2½ Tbsp. DateME Date Paste
  • 1 clove garlic
  • ¼ tsp. onion powder
  • ¼ -½ tsp. salt
  • ⅛ -¼ tsp. black pepper

For the Salad:

  • 1 Delicata squash
  • 1 Tbsp. olive oil
  • 1 head Lacinato kale
  • 1 cup quinoa
  • 2 cups water or broth
  • 2 Tbsp. dried cranberries
  • 2 Tbsp. pumpkin seeds
  • 1 large apple

Directions

  1. To make the dressing, combine all ingredients in a high speed blender and blend until smooth. Start with the smaller amount of salt and pepper and add more to taste as needed.
  2. Preheat the oven to 375°F. Cut the ends off of the squash and core out the seeds. Slice into ¼ inch slices and toss in olive oil and a sprinkle of salt.
  3. Lay the squash on a parchment covered baking sheet and bake for about 15-20 minutes on each side, until golden.
  4. In a pot on the stove, combine the quinoa and liquid. Bring it to a boil and then reduce to a simmer. Cover the pot and allow to cook for approximately 15 minutes.
  5. Remove pot from the heat and allow the quinoa to rest for 10-15 minutes.
  6. Halve and core the apple. Cut into thin slices.
  7. Destem the kale and chop into small pieces.
  8. Massage a small amount of dressing into the kale until it is wilted.
  9. Combine the kale, cooked quinoa, squash slices, cranberries, pumpkin seeds, and apple slices.
  10. Fold in about half of the dressing and season to taste. Top with remaining dressing as desired.

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Carrot, Ginger & Date Dressing with Quinoa Salad

Date Carrot Ginger Dressing with Quinoa Salad made with DateME date paste

Carrot, Ginger & Date Dressing with Quinoa Salad

Our carrot, ginger, and date dressing is a tasty way to add some nutrition to your diet. It’s great on salads or as a dip for veggies or crispy pita chips. It can also be added to wraps or spread on sandwiches instead of the usual condiments.

Vegan Date Carrot Ginger Dressing with Quinoa Salad Recipe made with DateME ready-to-use date paste

Ingredients

For the Dressing:

  • 1 cup carrots, roughly chopped
  • 1 Tbsp. fresh ginger
  • 1 clove garlic
  • ½ Tbsp. fresh turmeric
  • 1 Tbsp. rice wine vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. tahini paste
  • 2 Tbsp. olive oil
  • 3 Tbsp. water

For the Salad:

  • ½ cup quinoa
  • 1 cup water or broth of choice
  • ½ small red cabbage, chopped
  • 4 green onions, thinly sliced
  • 1 red bell pepper, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup cashews, roughly chopped

Directions

  1. To make the dressing, blend all dressing ingredients together in a high speed blender until smooth.
  2. To make the salad, add the quinoa and water or broth to a pot and heat until boiling. Reduce to a simmer and cover the pot. Cook for 15 minutes, then remove from the heat and allow to rest.
  3. Chop the cabbage into small pieces or pulse in a food processor. Thinly slice the green onions. Chop the red pepper, cilantro, and cashews.
  4. Toss all vegetables together and combine them with the quinoa.
  5. Top the quinoa salad with the dressing and toss together. Sprinkle with additional cashews and/or green onion before serving.

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