Disclaimer: This post is sponsored by Zespri™ and Athenos. We were compensated to promote this service. Pinky promise that the opinions here are truthful and our very own. In fact, we only review services we like. Whoa, wait. Walmart? is in no way responsible for the quality of, or your satisfaction with, any products or services viewed on our blog. Have questions? Ask us in the comments!
I love a good salad but seem to fall into a rut when making them at home. I typically end up tossing the same ingredients together time after time so I was rather excited to be handed a new salad idea by the folks at Zespri and Athenos.
I love Zespri™️ SunGold™️ Kiwis and I love Athenos Feta but have I ever thought of having them at the same time on a salad?!?!? The answer is no but I am open minded. I made this salad earlier today and I am hooked! You guys, the creamy, tangy feta with the refreshingly, sweet Sungold kiwi are an unexpected pairing of tastiness. Of course I’ll continue to make this salad for my household but I also see it as being a home run addition to a friend gathering or potluck. It’s simple to make but the ingredient combinations make it feel elevated and special. Did I mention it tastes amazing?!?! Trust me guys, it’s so good!
All of these ingredients are easily found at Walmart!
Have any questions? Let us know in the comments!
Fresh SunGold™ Kiwi & Athenos Feta OMG Salad
Prep time: 15 minutes
Cook/stand time: 22 minutes
Chill time: at least 1 hour
1 1/3 cups chicken or vegetable stock, or reduced-sodium broth
1 cup quinoa
1/3 cup diced red bell pepper
1/4 cup sliced green onions
3 Zespri SunGold Kiwifruit, peeled and cut into bite-size pieces
2 cups coarsely chopped baby spinach
1/2 cup Athenos feta cheese, crumbled, plus additional for garnish (if desired)
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon sea salt, or to taste
1 clove garlic, minced
Freshly ground pepper to taste
Rinse quinoa in a fine mesh strainer; drain well. Bring stock and quinoa to
boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove
from heat and let stand for 10 minutes, then fluff with a fork and let cool.
Whisk together all dressing ingredients in a large bowl. Add quinoa and
toss well to coat. Stir in bell pepper, green onion and kiwi; cover and chill for at least 1 hour. Stir in spinach and feta, top with additional feta for garnish, if desired. Serve.
Makes 6 servings.
Recipe tip: Salad may be made 1 day ahead of serving. Add spinach and feta just before serving.
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