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.

You want to eat more fruits and vegetables. Right? I’m convinced they’re the key to achieving your healthiest body and feeling good.

I love this salad so much that I made it two days in a row for two different family gatherings. It’s packed full of delicious flavors and textures. There are sweet-tart apple slices and cranberries, creamy goat cheese, and toasted pecans. The salad is dressed with a bright and tangy homemade honey-lemon vinaigrette. The quinoa absorbs some of the dressing, soaking up delicious flavor along the way. Yum!

Spinach and Quinoa Salad with Apple and Pecans Recipe
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.



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

1. 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.
2. 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.
3. While the quinoa and pecans cool, make the dressing. Whisk together all dressing ingredients until well combined. Set aside.
4. 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.
Recipe Adapted : Spinach and Quinoa Salad with Apple and Pecans @ kristineskitchenblog

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