Place all vinaigrette ingredients in a jar with a tight-fitting lid. Shake well, then refrigerate until ready to serve.
To prepare pickled onions, stir together vinegar, sugar and salt in a medium bowl. Add onion and stir well to coat. Cover and refrigerate for at least 30 minutes to marinate.
Bring stock and quinoa to a boil in a small saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Remove cover and fluff with a fork; let cool.
Stir together walnuts and goat cheese in a small bowl and roll into quarter-size balls.
To assemble Buddha Bowls, place equal amounts of arugula into 4 large salad bowls and top with equal amounts of quinoa. Place dried apricots and dried apples off to one side and the cheese walnut balls on the opposite side. Top with pickled onions and drizzle with vinaigrette.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.