Spinach Salad with Quinoa
from kristineskitchenblog.comThis spinach salad with quinoa is one of my all-time favorite salads! It features crisp apple, toasted pecans, goat cheese and dried cranberries, plus a bright and tangy lemon vinaigrette. The quinoa adds satiating protein and fiber, making this salad filling enough for lunch or a hearty side salad.
Servings: 4 servings
Calories: 475kcal
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 fine sea salt or 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.½ cup uncooked quinoa
- 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.½ cup raw pecans
- While the quinoa and pecans cool, make the dressing. Whisk together all dressing ingredients until well combined. Set aside.¼ cup lemon juice, ¼ cup extra virgin olive oil, 2 tablespoons honey, 1 ½ teaspoons Dijon mustard, ¼ teaspoon fine sea salt or kosher salt, a bit of black pepper
- 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.6 cups fresh baby spinach, 1 large apple, ½ cup dried cranberries, 4 ounces goat cheese
Video
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.
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
