Best Salad Recipes: Spinach Salad + More!
from kristineskitchenblog.comA collection of the best salad recipes, with salads for every occasion! Spinach salads, pasta salads, fruit salads, green salads, summer salads and more! Includes healthy salads for dinner, lunch and side dishes.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Salad:
- ½ cup uncooked quinoa
- ½ cup pecans
- 6 cups fresh spinach
- 1 large apple chopped or thinly sliced*
- ½ cup dried cranberries
- 4 ounces goat cheese
For the Dressing:
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon Kosher salt
- freshly ground black pepper to taste
Instructions
- Cook the quinoa: Place quinoa in a fine mesh strainer and rinse well under cold running water. Drain. Bring 1 cup of water to a boil in a small saucepan. Stir quinoa into 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 in a small bowl until well combined. Set aside.
- To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple, cranberries, and toasted pecans. Crumble on the goat cheese. When ready to serve the salad, toss with dressing and serve.
Notes
*If not serving salad immediately, toss the apple slices with a little lemon juice. Add dressing to salad right before serving.
Nutrition
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
