Spinach Salad with Quinoa
This Spinach Salad with Quinoa features crisp apple, toasted pecans, goat cheese and dried cranberries. It’s all tied together with a bright and tangy lemon vinaigrette.
This is the best dish I have found in a LONG time! We LOVE it. It’s become one of our favorite recipes, and will be in permanent rotation! I urge everyone to try it! YUM!
Lisle
Say hello to the spinach salad that will keep you going back for more!
I originally shared this recipe way back in 2016 and it’s still one of my very favorite spinach salad recipes to this day. I’ve shared it as a side dish at family gatherings (it’s fancy enough for a holiday meal) and I make it often for myself for lunch. Whenever I bring this salad to share at a potluck, I always get at least one request for the recipe!
The combination of flavors and textures in this salad is just so darn good. There’s sweet-tart apple, toasty pecans, creamy goat cheese and dried cranberries.
The unexpected ingredient in this salad is… quinoa! You might be thinking, “Quinoa? In a spinach salad?” Yes! Quinoa is a lovely addition to this salad. It adds texture plus satiating protein and fiber, making this salad filling enough to be a main dish salad if you choose. I just love the way that the quinoa combines with the spinach and coats the little bites of goat cheese. It also absorbs some of the lemony dressing, soaking up delicious flavor along the way. Of course, you can make this salad with or without the quinoa – it’s delicious either way!
Ingredients You’ll Need
- Baby Spinach: Most grocery store spinach is pre-washed, but if you wash the spinach be sure to dry it well, either with a salad spinner or a clean towel. You don’t want any moisture on the spinach when you add it to the salad.
- Quinoa: I prefer to use white quinoa in this salad, but red or tri-color also work well.
- Pecans: Toasting them brings out their nutty flavor.
- Apple: Use whatever variety of apple you prefer. I love to use a sweet-tart apple, such as Honeycrisp. You can thinly slice the apple or chop it into chunks.
- Dried Cranberries: They add extra bursts of sweetness. When I’m craving a healthier alternative I use fresh blueberries.
- Goat Cheese: I just love goat cheese in salads! Its creamy texture and tangy flavor is so good in this spinach salad.
- Dressing: This recipe includes a honey-lemon dressing that pairs wonderfully with the other salad ingredients.
Find the full recipe with ingredient measurements below.
Spinach Salad Dressing
This salad is dressed with a simple Lemon Vinaigrette, made with lemon juice, olive oil, honey, Dijon mustard, salt and pepper. These salad dressings would also work well on this salad: Honey Mustard Dressing, Balsamic Vinaigrette, or this simple Vinaigrette Recipe, which uses apple cider vinegar instead of lemon juice (a nice option for when you don’t have fresh lemons on hand).
How to Make Quinoa Spinach Salad
- Cook the quinoa. A quick 12-15 minute simmer and it’s done! I’ve included directions for cooking the quinoa in the recipe card below.
- Toast the pecans. Heat the pecans in a small skillet over medium-low heat, until they are fragrant. Don’t forget to keep an eye on them because they can go from toasted to burnt quickly.
- Make the dressing. Whisk together all of the dressing ingredients in a small bowl.
- Assemble the salad. Make sure that the quinoa and pecans are cool before you put the salad together. First add the spinach to your salad bowl, followed by the quinoa, chopped apple, cranberries and toasted pecans. Crumble on the goat cheese. Toss the salad with the dressing right before serving.
Recipe Variations
There are lots of ways to change up the flavors in this salad. Here are some substitutions and additions to try:
- Fruit: Swap the apple for fresh strawberries or pear. Substitute the dried cranberries with fresh blueberries.
- Nuts: Instead of toasted pecans, try toasted walnuts, sliced almonds, or, if you’re feeling indulgent, Candied Pecans.
- Cheese: Instead of goat cheese, add feta, blue cheese or cubes of sharp white cheddar.
- Protein: Add rotisserie chicken, sliced Air Fryer Chicken Breast or cooked bacon crumbles.
- Red Onion: Red onion goes really well in a spinach salad. It provides a sharp bite that contrasts nicely with the other ingredients. Be sure to slice onion thinly so that it doesn’t overpower the salad.
To Make Ahead
If you like to prep your lunches ahead for the week, this quinoa spinach salad is a great option. The best way to make it ahead is to prep the individual components, then when you’re ready to eat it’s only a matter of putting it all together in your salad bowl.
- Cook the quinoa up to 3-4 days ahead and store it in an airtight container in the refrigerator.
- Toast the pecans, then store them in an airtight container (I find they stay freshest in the fridge). They’ll keep for at least a week.
- Mix up the salad dressing up to 5 days ahead and store it in an airtight container in the refrigerator. The olive oil may solidify in cold temperatures – just let it come to room temperature, give it a good mix with a whisk, and you’ll be good to go.
More Favorite Salad Recipes
Try one of these delicious salad recipes next:
Spinach Salad with Quinoa
Ingredients
For the Salad:
- ½ cup uncooked quinoa
- ½ cup raw pecans
- 6 cups fresh baby spinach
- 1 large apple, thinly sliced*
- ½ cup dried cranberries
- 4 ounces goat cheese
For the Dressing:
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon Kosher salt
- a bit of black pepper
Instructions
- To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain quinoa and add it to the boiling water. Reduce heat to a low simmer, cover, and cook for 12-15 minutes, until water is absorbed. Transfer quinoa to a bowl to cool.
- Meanwhile, toast the pecans by placing them in a small skillet over medium-low heat. Cook until fragrant, stirring often. Watch pecans carefully as they can go from toasted to burned quickly. Set aside.
- While the quinoa and pecans cool, make the dressing. Whisk together all dressing ingredients until well combined. Set aside.
- To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, cranberries, and toasted pecans. Crumble on the goat cheese. When ready to serve the salad, toss with dressing and serve.
Notes
- Make Ahead: You can prepare many of the components for this salad ahead of time, then assemble right before serving. Add the dressing to the salad right before serving.
- Cook the quinoa up to 3-4 days ahead and store it in an airtight container in the refrigerator.
- Toast the pecans ahead of time, then store them in an airtight container (I find they stay freshest in the fridge). They’ll keep for at least a week.
- Make up the salad dressing up to 5 days ahead and store it in an airtight container in the refrigerator. The olive oil may solidify in cold temperatures – just let it come to room temperature, give it a good mix with a whisk, and you’ll be good to go.
I originally created this recipe to share as a contributor on Recipe Girl.
I made this healthy salad today and it was delicious. I had intended for it to be a side salad; however, the perfect balance of healthy ingredients was so good and filling all by itself that my husband and I were satisfied with only the salad. The recipe has earned a place in my notebook of favorite recipes. Thanks so much, Kristine!
THANK YOU Linda for such a thoughtful comment! I am so happy to hear that both you and your husband enjoyed this salad. I agree- it’s filling enough to be a meal!
This is the best dish I have found in a LONG time! We LOVE it. It’s become one of our favorite recipes, and will be in permanent rotation! I urge everyone to try it! YUM!
Thank you for that huge compliment, Lisle! 🙂
Loved this salad! Have made something similar but the roasted pecans and dressing really make it something special!
I did make this salad ahead of time, dividing it up for lunches and kept the dressing separate also so the spinach wouldn’t wilt. However, when I opened the dressing on the 2nd day, I was surprised to find that it had turned to a gel like texture. I assume this is due to the EVOO so I nuked it for about 15 seconds and it appeared to be fine. Do you think this is safe to eat?
Yes, the olive oil will harden in the refrigerator. It is safe to eat. Sometimes I’ll let the dressing sit at room temperature for about 10 minutes or put the dressing jar in some warm water to get it back to the liquid state. I’m glad you enjoyed this!
You really can’t get healthier than this… spinach, quinoa, apples, and pecans (my favorite). There is a boat load of nutrition in this recipe. It is a winner all the way around. Well done!
I tried the Southwestern Quinoa Salad and it is amazing. I can’t wait to try Spinach Quinoa Salad with Apples and Pecans.. Please sign me up to receive more of your great recipes.
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Can you use feta cheese instead of goat cheese?
Of course! That will be delicious.
Great easy salad to make. I’m making it again for a potluck!
I’ve made this salad many times. It is excellent. Sometimes I also throw in some shredded chicken to add protein.
This is the most delicious spinach salad I’ve ever tasted. Thank you so much for sharing this. I’ll definitely be making this again and again!
Isn’t it? I’m so glad you love this recipe as much as I do!