fresh salad featuring slices of pazazz apples all on a white plate on a mosaic black and white patterned table cloth.

Pazazz Super Salad with Maple Balsamic Vinaigrette


The Salad
2 cups vegetable broth
1 cup quinoa, uncooked
½ cup walnuts, chopped
¼ cup pepitas
2 (4.5-ounce) packages Revol Greens Spring Mix
2 large Pazazz apples, cored and thinly sliced
6 ounces feta, crumbled
⅓ cup dried cranberries

3 tablespoons balsamic vinegar
2 teaspoons maple syrup
2 teaspoons minced shallot
1 teaspoon Dijon mustard
½ cup olive oil
¼ teaspoon salt
dash freshly ground black pepper


In a small saucepan, heat vegetable broth over medium-high heat. Once boiling, add quinoa and reduce heat to a simmer; cook for 15 minutes. Remove from heat and lift lid with fork and fluff. Cover and refrigerate to cool.

Heat oven to 350 F. Toast walnuts and pepitas in the oven, shaking once or twice until golden (8-10 minutes); cool.

For the vinaigrette, in a small bowl whisk together balsamic vinegar, maple syrup, minced shallot, Dijon mustard, olive oil, salt and pepper.

To serve, divide greens among 8 salad plates; top with cooked quinoa and walnuts. Fan the apple slices on top and sprinkle with feta, pepitas, and dried cranberries. Drizzle vinaigrette over salad; serve immediately.

Tip: Wait to dress salad or slice apples until ready to serve to maintain freshness. Also delicious when served with sliced avocado, fresh blueberries, or pomegranate.

Amount: 8 servings

By: Claire Lupfer, FoodE Expert, Lunds & Byerlys Downtown St. Paul