Instructions

• Rinse ½ cup uncooked quinoa in a fine-mesh sieve under cold running water; drain well. Bring 1 cup of water to a boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer 12 to 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and transfer the quinoa to a bowl to cool.
• While the quinoa cooks, toast ½ cup pecans in a small skillet over medium-low heat, stirring often, until fragrant and lightly toasted. Watch carefully to avoid burning. Transfer the pecans to a plate to cool.
• In a small bowl or jar, whisk together ¼ cup extra virgin olive oil, ¼ cup freshly squeezed lemon juice, 2 tablespoons honey, 1½ teaspoons Dijon mustard, ¼ teaspoon Kosher salt, and a pinch or two of black pepper until combined and slightly emulsified. Set the dressing aside.
• Place 6 cups fresh baby spinach in a large bowl. Add the cooled quinoa, 4 ounces goat cheese (crumbled), and ½ cup dried cranberries.
• Add the 1 large apple, thinly sliced, just before serving to minimize browning. Add the toasted pecans.
• When ready to serve, pour the dressing over the salad and gently toss to combine. Serve immediately.