Ambrosia apples don’t oxidize as quickly as other varieties, making them great for salads. The sweet flavor and crispy texture of Ambrosia apples are a wonderful match to the soft quinoa and aromatic curry vinaigrette. Perfect on a warm spring day as a lunch, this salad is satisfying on its own. It also pairs great with a piece of grilled salmon or chicken for a light dinner.
Know someone who would enjoy this recipe? Why not share it with them.
For the vinaigrette
Combine the first six ingredients in a bowl and mix well using a whisk. Set aside in the refrigerator until ready to use. Can be stored in a sealed container for up to 7 days.
For the salad
Combine all of the ingredients in a large mixing bowl and season with the 1 ½ teaspoons of salt. Pour the vinaigrette over the mixture, reserving 3 tablespoons to drizzle around the salad after plating. Toss the vinaigrette and the salad mixture together until very well combined. Place the mixture in the center of a large bowl or platter. Garnish with sliced radishes, celery leaves, sliced BC Ambrosia apples. Crumble feta cheese on top and drizzle remaining vinaigrette around the salad.