Spinach and Quinoa Salad with Apple

There’s something incredibly refreshing about a salad that combines vibrant greens, crunchy textures, and a hint of sweetness. The Spinach and Quinoa Salad with Apple is not just a feast for the eyes; it’s a delightful medley of flavors that will invigorate your palate and nourish your body. This salad is perfect for a light lunch, a side dish at dinner, or even as a meal prep option for the week. Packed with protein, fiber, and healthy fats, it’s a go-to recipe that highlights the beauty of wholesome ingredients. Let’s dive into this delicious creation!

What Sets This Recipe Apart

This Spinach and Quinoa Salad with Apple stands out for several reasons. Firstly, the combination of quinoa and spinach provides a nutritional powerhouse, offering a great source of plant-based protein, vitamins, and minerals. The addition of apple adds a crisp, sweet element that complements the earthiness of the spinach and the nuttiness of the quinoa. Lastly, the homemade dressing—made with olive oil, lemon juice, honey, and Dijon mustard—ties everything together beautifully, enhancing each bite with zesty flavor.

What’s in the Bowl

To create this vibrant salad, gather the following ingredients:

• 1 cup uncooked quinoa
• 1 cup pecans, roughly chopped
• 6 cups fresh baby spinach
• 1 large apple, thinly sliced (see NOTES below)
• 4 ounces goat cheese, crumbled
• 1 cup dried cranberries
• 1/3 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Kosher salt
• Pinch or two of black pepper

Cook’s Kit

Before you start whipping up your salad, make sure you have the following kitchen essentials:

• Medium Pot: For cooking the quinoa.
• Large Mixing Bowl: To combine all the ingredients.
• Whisk: For blending the dressing.
• Cutting Board and Knife: For slicing the apple and chopping the pecans.
• Measuring Cups and Spoons: To ensure accurate ingredient amounts.

Spinach and Quinoa Salad with Apple Cooking Guide

Ready to make this vibrant salad? Follow these simple steps:

Step 1: Cook the Quinoa

Rinse the uncooked quinoa under cold water in a fine-mesh strainer. In a medium pot, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and allow it to cool.

Step 2: Prepare the Dressing

In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, honey, Dijon mustard, Kosher salt, and black pepper until well combined. Taste and adjust seasoning if necessary.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, sliced apple, chopped pecans, crumbled goat cheese, and dried cranberries. Drizzle the dressing over the top and toss gently to combine, ensuring everything is coated evenly.

Step 4: Serve and Enjoy!

Transfer the salad to a serving platter or individual bowls. Enjoy immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Allergy-Friendly Swaps

If you have specific allergies or dietary preferences, here are some easy swaps you can make:

• Quinoa: Substitute with bulgur or couscous if gluten is not a concern.
• Pecans: Use walnuts or sunflower seeds for a nut-free option.
• Goat Cheese: Feta or a dairy-free cheese can be used for those avoiding dairy.
• Dried Cranberries: Swap with raisins or chopped dried apricots for a different sweetness.

Little Things that Matter

When making this Spinach and Quinoa Salad with Apple, consider the following tips to elevate your dish:

• Choose a crisp apple variety like Honeycrisp or Granny Smith for the best flavor contrast.
• Toast the pecans in a dry skillet for a few minutes to enhance their nuttiness.
• Letting the salad sit for a bit before serving allows the flavors to blend beautifully.
• Feel free to add protein such as grilled chicken or chickpeas for a heartier meal.

Storing, Freezing & Reheating

To keep your Spinach and Quinoa Salad with Apple fresh:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Keep the dressing separate if possible to prevent the spinach from wilting.
• This salad is not suitable for freezing due to the fresh ingredients.

Ask & Learn

Can I use cooked quinoa instead of uncooked?

Yes, you can use pre-cooked quinoa. Just ensure you measure out the equivalent amount to achieve the right texture and flavor balance.

What type of apple is best for this salad?

Honeycrisp or Granny Smith apples work best due to their crisp texture and balance of sweetness and tartness.

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours in advance. Just store the dressing separately until you’re ready to serve to keep the spinach fresh.

How can I make this salad vegan?

To make the salad vegan, omit the goat cheese and honey, and substitute the honey with maple syrup or agave nectar.

Keep Cooking

Looking for more delicious salad ideas? Check out these amazing recipes:

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker

Serve & Enjoy

Your Spinach and Quinoa Salad with Apple is ready to shine on your dining table! This vibrant dish not only looks stunning but also delivers a burst of flavors that will leave your guests asking for seconds. Whether you’re serving it at a gathering or enjoying it solo, this salad is sure to become a favorite in your recipe repertoire. With its combination of textures, colors, and tastes, it’s a perfect example of how simple ingredients can come together to create something truly special. Enjoy every bite!