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Homemade Spinach and Quinoa Salad with Apple photo

Spinach and Quinoa Salad with Apple

This Spinach and Quinoa Salad with Apple is fresh, vibrant, and packed with flavor! A perfect nutritious salad combining greens, quinoa, and a sweet apple crunch.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Servings 4 servings

Equipment

  • Medium pot
  • Large Mixing Bowl
  • Whisk
  • Cutting Board
  • Knife
  • Measuring cups and spoons

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 cup pecans roughly chopped
  • 6 cups fresh baby spinach
  • 1 large apple thinly sliced
  • 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 black pepper

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • 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.
  • Let the salad sit for a bit before serving to allow the flavors to blend beautifully.
  • 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.
Keyword Easy, Gluten-Free, Healthy, Quick, Vegetarian