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.
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!
- 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.