Cranberry Quinoa Layered Salad

First off, let’s talk about that dreamy dressing made with none other than St. Dalfour’s raspberry pomegranate jam.

If you’ve never had the pleasure, this French-style jam stands out, not just because of its high-quality fruit but also because it sidesteps added sugar completely. The result? A flavor profile that’s authentically fruity and bold. It’s the base for our velvety dressing, which, by the way, is going to make those chickpeas sing!

A Kale-idoscope of Flavors: Cranberry Quinoa Layered Salad, here are all the ingredients you’ll want!

Salad Ingredients

• sweet potato
• coconut aminos
• salt, pepper, cumin, cinnamon
• canned chickpeas
• tuscan kale
• red cabbage
• apples (A quick tip: go for pink lady, opal, cortland, empire, or honey crisp. They take their sweet time to brown, making them perfect for our prep-ahead layered spectacle!)
• white quinoa
• dried unsweetened cranberries
• toasted pecans

Creamy Raspberry Pomegranate Dressing

• @stdalfourusa raspberry pomegranate jam
• orange
• apple cider vinegar
• roasted tahini
• maple syrup

If you’ve been hanging around long enough you’ll know that the layered structure isn’t just for its aesthetic; adding the layers in a particular order ensures our chickpeas marinate gloriously in the dressing, absorbing all the flavors of that creamy raspberry pomegranate dressing! By the time you’re ready to serve, they’ll be bursting with tastiness.

Let’s address the apple in the room! Ever been bummed by the browning of your freshly sliced apples? Here’s a juicy tidbit:

If you’re making a dish in advance, especially this layered salad; consider opting for Pink Lady, Opal, Cortland, Empire, or Honey Crisp apples. Why? These varieties take their sweet time before turning brown, ensuring your dish remains vibrant and appealing. So next time you’re prepping ahead, pick these apple champs for a fresher, prettier presentation!