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Spinach and Quinoa Salad with Apple and Pecans

This Spinach and Quinoa Salad with Apple and Pecans is my favorite fall salad! It works both as a side dish and a light lunch.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Calories: 475kcal


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


  • 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.


*If not serving salad immediately, toss the apple slices with a little lemon juice. Add dressing to salad right before serving.


Calories: 475kcal | Carbohydrates: 46g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 309mg | Potassium: 486mg | Fiber: 6g | Sugar: 25g | Vitamin A: 4537IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 3mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com