This salad is not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Lunch, Salad, Salad Dressing
Cuisine: American
Keyword: Hungry Lady Salads, lemon, quinoa, spring salad, turmeric
2Large Carrotspeeled, halved, and sliced into 2 inch pieces
2Large Shallotspeeled and sliced thin
1Bartlett Pearcored and diced small
3ouncesGoat Cheesecrumbled
½cupFresh Parsleychopped
Flaky sea saltsuch as Maldon (for finishing, optional)
Instructions
Preheat the oven to 400 Degrees F.
In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside.
On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.
Roast for about 30 minutes until browned and tender, shaking the pan around halfway through..
Meanwhile, bring a medium saucepan filled with generously salted water to a boil. Add the quinoa and cook it like pasta, simmering until just tender according to package directions. Drain and return the quinoa to the pan. Cover the top with a paper towel, then the lid and set aside.
Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.
Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.
Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.
This salad will keep in the fridge for up to 5 days.