Happy Fall! It’s apple season and we are taking full advantage of it by making this delicious, crunchy apple salad. Its so much fun to make in a trifle bowl when you can see all the gorgeous colors!
Parsley adds a lovely green pop of flavor to the salad – and nutrition too! Did you know that parsley has a flavonoid called myricetin that has been examined for use in the treatment of diabetes. Laboratory and animal studies have demonstrated that myricetin can lower blood sugar levels and decrease insulin resistance. Myricetin also appears to provide anti-inflammatory effects and remove excess fat from the blood. Parsley contains one of the highest concentrations of myricetin per 100 grams. Its so much more than a simple garnish on the side of the plate. As you can see in this recipe, we use a generous amount of parsley. Enjoy this lovely fall recipe full of great nutrition!
7-Layer Squash and Apple Salad
- 1 ½ Cups Quinoa, Prepared as Package directs, divided
- Apple Cider Dressing*
- 1 Cup Chopped Green Apple
- 1 Cup Chopped Red Apple
- 2 Cups Chopped Roasted Butternut Squash
- 1 Cup Chopped Dried Apricots
- ½ Cup Crumbled Blue Cheese
- ¼ Cup Chopped Parsley
- ½ Cup Chopped Toasted Almonds
- Thinly Sliced Green Onions for Garnish
Toss the Quinoa with ½ of the dressing. Toss the chopped green apples in a bowl 1 TB of the dressing. In another bowl, toss the chopped red apples with 1 TB of the Dressing.
Layer the ingredients in a trifle bowl, starting with ½ of the prepared quinoa and then add the squash, green apple and apricots or cranberries. Layer the remaining quinoa and then the red apple, blue cheese and almonds. Garnish with the sliced green onions.
*Apple Cider Dressing:
- 1/3 Cup Apple Cider
- 3 TB Apple Cider Vinegar
- 3 TB Olive Oil
- 1 Tsp Dijon Mustard
- 1 Tsp Honey
- 1/4 Tsp each Sea Salt and Freshly Ground Black Pepper
Shake the ingredients together in a jar