Harvest Salad with Mint

A perfect and simple Autumn dish, which is both sweet and crisp. Packed with a lot of nutrients and protein. Serve as a side dish or as a great lunch meal.

Serves: 4 people

Prep Time: 30 min


  • 3 cup cooked quinoa
  • 1 1/2 cup dried cranberries
  • 1 1/2 cup walnuts, chopped
  • 6 small apples, thinly sliced
  • 18 cup baby arugula
  • 3/4 cup mint leaves, chopped
  • Juice from 3 lemon
  • 9 tablespoon coconut oil, melted
  • 6 tablespoon honey
  • 3 tablespoon apple cider vinegar
  • 6 teaspoon salt


  1. Cook quinoa according to package instructions.
  2. In a large mixing bowl, whisk together juice from 1 lemon, melted coconut oil, honey, apple cider vinegar, and salt to make the dressing. Pour over the cooked quinoa.
  3. Add cranberries, walnuts, sliced apples, arugula, and mint leaves and gently combine as to not to bruise the apples.
  4. Transfer to the serving plates and enjoy!