Spinach And Quinoa Salad With Apple And Pecans Recipe

I toss nutty quinoa and baby spinach with crisp apples and toasted pecans in my Quinoa Salad, a simple fall dish that works equally well as a side or a healthy lunch.

I never meant for a salad to become my signature, but this one did. It started as a quick lunch and somehow turned into my go-to for holiday sides.

I love how baby spinach stays tender while the toasted pecans add that crunchy, slightly smoky counterpoint. People expect boring greens, and then this Quinoa Salad shows up with unexpected little bursts of sweet and tang.

If you want an Autumn Salad that surprises guests without trying too hard, this is it. I mess up recipes all the time, yet this one forgives me, and somehow tastes like I actually planned it.

Ingredients

• Quinoa: light, nutty grain that adds protein and fiber, fills you up.
• Spinach: bright leafy greens loaded with iron vitamins A and C, mild taste.
• Apple: crisp tart and sweet, gives fiber and fresh bite to salad.
• Pecans: toasted pecans add buttery crunch and heart healthy fats, slightly sweet.
• Dried cranberries: bright chewy pops of sweetness and tart contrast.
• Feta: crumbled feta gives salty creaminess and little protein kick.
• Extra virgin olive oil: ties flavors together with smooth, fruity healthy fat.

Ingredient Quantities

• 1 cup uncooked quinoa rinsed
• 2 cups water or low sodium vegetable broth
• 6 cups baby spinach packed (about 6 ounces)
• 1 large apple cored and thinly sliced (Granny Smith or Honeycrisp)
• 1 cup toasted pecans roughly chopped
• 1/3 cup dried cranberries
• 1/4 small red onion thinly sliced
• 4 ounces feta cheese crumbled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

How to Make this

1. Preheat oven to 350F or heat a skillet over medium. Spread 1 cup pecans on a baking sheet or in the skillet and toast 5 to 7 minutes until fragrant, shaking once. Roughly chop and set aside.

2. Rinse 1 cup uncooked quinoa under cold water in a fine mesh strainer to remove the bitter coating, then drain well.

3. In a small pot bring 2 cups water or low sodium vegetable broth to a boil, add the rinsed quinoa and a pinch of salt, reduce to low, cover and simmer 12 to 15 minutes until liquid is absorbed. Remove from heat, keep covered and let sit 5 minutes, then fluff with a fork. Let cool a little before mixing so the spinach doesnt get soggy.

4. While quinoa cooks whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, and salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity if needed.

5. Core and thinly slice 1 large apple (Granny Smith or Honeycrisp). Toss the slices with a tablespoon or two of the dressing so they dont brown while you finish prepping.

6. Thinly slice 1/4 small red onion. If you want milder onion flavor, soak the slices in cold water for 5 minutes then drain.

7. In a large bowl combine 6 cups packed baby spinach, the cooled quinoa, the dressed apple slices, 1/3 cup dried cranberries, the chopped toasted pecans, the drained red onion, and 4 ounces crumbled feta.

8. Pour most of the dressing over the salad and toss gently to combine. Add more dressing only if needed. Taste and season with more salt and pepper.

9. Serve right away for crisp spinach, or chill for 30 minutes to let flavors meld. If making ahead, store dressing separately and toss just before serving so the salad stays fresh.

Equipment Needed

1. Baking sheet or large skillet for toasting pecans (oven or stovetop)
2. Fine mesh strainer to rinse the quinoa
3. Small saucepan with lid to cook the quinoa
4. Measuring cups and measuring spoons
5. Whisk and fork (whisk for dressing, fork to fluff quinoa)
6. Cutting board and a sharp chef’s knife for apple and onion
7. Large mixing bowl to combine the salad
8. Salad tongs or two large spoons to toss and serve

FAQ

Spinach And Quinoa Salad With Apple And Pecans Recipe Substitutions and Variations

• Quinoa: swap with farro, bulgur, or whole grain couscous. Farro is chewier and nutty, bulgur cooks faster, couscous makes it lighter – watch cook times and liquid.
• Baby spinach: use baby kale, arugula, or mixed salad greens. Kale needs a quick massage if raw, arugula adds a peppery bite, mixed greens keep things mellow.
• Apple: replace with pear, firm sliced peaches, or seedless grapes. Pears are closest in texture and sweetness, peaches give a summery twist, grapes add juicy bursts.
• Pecans: swap for toasted walnuts, sliced almonds, or pumpkin seeds. Walnuts match the richness best, almonds add crisp crunch, seeds are great if you want nut free.

Pro Tips

1) Cool the quinoa faster by spreading it thin on a rimmed baking sheet or wide plate so it stops steaming the spinach, but salt and taste it while it’s still warm so the seasoning absorbs better.
2) Toast the pecans low and slow and dont chop them all the same size, leave some big pieces for crunch, and keep a few whole to sprinkle on top right before serving so they stay extra crisp.
3) If you dont want the apple to get soggy or brown, toss the slices quickly in the dressing or a little lemon juice, then pat them dry with a paper towel before adding to the salad, that keeps texture without losing flavor.
4) Emulsify the dressing by shaking it in a jar or whisking hard so the oil and vinegar stay mixed, taste for balance and if it seems too sharp add a touch more maple or a pinch of sugar.