There is something magical about fall salads, and this Fall Quinoa Spinach Salad is proof. It is loaded with warm, nutty quinoa, crisp spinach, sweet roasted squash, and crunchy apples, all tied together with a tangy maple vinaigrette. Every forkful bursts with textures and flavors that make you want to slow down and savor the season.
I first fell in love with this salad on a crisp Saturday afternoon at the farmers market. The stalls were overflowing with squash, apples, and leafy greens, and the scent of cinnamon and maple seemed to be in the air. I wanted to create something that captured all those cozy fall vibes in one dish, and that is how this quinoa spinach salad came to be. It quickly became my go-to fall lunch because it is hearty enough to keep me full yet light enough to leave me feeling energized. Plus, it is one of those recipes that tastes even better the next day, which makes it perfect for meal prep.
Why You’ll Love This
1. Bursting with Autumn Flavors
Every bite is a little celebration of the season. The combination of nutty quinoa, sweet roasted squash, crisp apples, and earthy spinach creates a harmony of flavors. A drizzle of maple vinaigrette ties it all together with just the right balance of tangy and sweet.
2. Packed with Nutrients
This salad is a powerhouse of vitamins, minerals, and plant-based protein. Quinoa provides a complete protein source, while spinach adds iron and Vitamin K. The apples bring Vitamin C, and the squash delivers beta-carotene for that gorgeous golden color and a boost to your immune system.
3. Meal-Prep Friendly
The best part about this salad is how well it holds up in the fridge. Make it on Sunday, and you have a healthy, ready-to-eat lunch waiting for you all week. The flavors actually deepen after a day, making it even more delicious.
4. Naturally Gluten-Free and Easily Customizable
Since quinoa is naturally gluten-free, this salad is a great choice for those avoiding gluten. You can also easily swap ingredients to suit your taste or what you have on hand. Not into apples? Try pears. Want more crunch? Add toasted pumpkin seeds.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Cuisine Type(s): American, Healthy, Vegetarian
Servings: 4
Estimated Cost: $12
Equipment Needed:
- Medium saucepan with lid
- Baking sheet
- Mixing bowls
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth (or water)
- 2 cups fresh baby spinach, packed
- 2 cups cubed butternut squash (about 1 small squash)
- 1 large apple, thinly sliced (Honeycrisp or Gala work well)
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese (optional)
- 1/3 cup toasted pecans, roughly chopped
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
For the Maple Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Ingredient Notes:
- Quinoa: Rinsing removes the natural bitterness, so don’t skip this step.
- Squash: Sweet potatoes can be used as a substitute if needed.
- Feta: Goat cheese works beautifully if you prefer a creamier bite.
- Nuts: Walnuts or almonds can replace pecans.
Step-by-Step Instructions
Step 1: Cook the Quinoa
In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 2: Roast the Squash
Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, turning halfway through, until tender and slightly caramelized.
Step 3: Make the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Step 4: Prepare the Salad Base
Place fresh spinach in a large mixing bowl. Add warm quinoa on top. The gentle heat will slightly wilt the spinach, making it tender but still bright green.
Step 5: Add the Toppings
Toss in roasted squash, apple slices, cranberries, and pecans. Drizzle with the maple vinaigrette and gently mix until everything is well coated.
Step 6: Finish with Cheese
If using feta, sprinkle it over the salad just before serving for a creamy, tangy contrast. Serve immediately or store in the refrigerator for later.
Nutrition Facts (Per Serving)
- Calories: 365
- Protein: 9g
- Carbohydrates: 48g
- Fiber: 7g
- Fat: 16g
- Sodium: 210mg
- Vitamin A: 120% DV
- Vitamin C: 35% DV
- Calcium: 8% DV
- Iron: 15% DV
Tips for Success
1. Roast the Squash Until Golden
The caramelization brings out the natural sweetness and makes the salad more flavorful.
2. Use Warm Quinoa for Best Texture
Adding warm quinoa to the spinach helps it soften slightly and absorb the dressing better.
3. Toast the Nuts
Toasting pecans intensifies their flavor and gives the salad a deeper, richer crunch.
4. Make Extra Dressing
This vinaigrette is so good you will want to use it on other salads. Double the batch and keep it in the fridge for up to a week.
Common Questions
Can I make this vegan?
Absolutely. Simply skip the feta cheese or replace it with a plant-based cheese alternative.
Can I use a different grain?
Yes. Farro, couscous, or brown rice would work well in place of quinoa, though cooking times will vary.
How long does it keep?
This salad lasts up to 4 days in the refrigerator. Store the dressing separately if you want to keep everything extra fresh.
Can I make it nut-free?
Of course. Just leave out the pecans or replace them with roasted chickpeas for crunch.
Variations and Substitutions
- Pears Instead of Apples: A ripe pear adds a softer sweetness that works beautifully here.
- Add Roasted Chickpeas: For extra protein and crunch.
- Try Different Greens: Baby kale or arugula would make a bolder salad base.
- Swap the Cranberries: Use dried cherries or golden raisins for a twist.
Serving and Pairing Suggestions
Serve this salad alongside roasted chicken or turkey for a fall dinner. It also makes a beautiful holiday side dish next to stuffing and mashed potatoes. For a lighter meal, enjoy it with a warm bowl of butternut squash soup. Pair with sparkling apple cider or a crisp white wine like Sauvignon Blanc for a complete autumn-inspired spread.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge. The salad will stay fresh for 3 to 4 days. If making ahead, keep the dressing separate and add it just before serving. This salad is best enjoyed cold or at room temperature, so no reheating is necessary.
Fall Quinoa Spinach Salad
Ingredients
- 1 cup quinoa rinsed well
- 2 cups vegetable broth or water
- 2 cups fresh baby spinach packed
- 2 cups cubed butternut squash about 1 small squash
- 1 large apple thinly sliced (Honeycrisp or Gala work well)
- ½ cup dried cranberries
- ½ cup crumbled feta cheese optional
- ⅓ cup toasted pecans roughly chopped
- 2 tablespoons olive oil for roasting
- Salt and pepper to taste
For the Maple Vinaigrette
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, turning halfway through, until tender and slightly caramelized.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Place fresh spinach in a large mixing bowl. Add warm quinoa on top. The gentle heat will slightly wilt the spinach, making it tender but still bright green.
- Toss in roasted squash, apple slices, cranberries, and pecans. Drizzle with the maple vinaigrette and gently mix until everything is well coated.
- If using feta, sprinkle it over the salad just before serving for a creamy, tangy contrast. Serve immediately or store in the refrigerator for later.
Notes
The caramelization brings out the natural sweetness and makes the salad more flavorful. 2. Use Warm Quinoa for Best Texture
Adding warm quinoa to the spinach helps it soften slightly and absorb the dressing better. 3. Toast the Nuts
Toasting pecans intensifies their flavor and gives the salad a deeper, richer crunch. 4. Make Extra Dressing
This vinaigrette is so good you will want to use it on other salads. Double the batch and keep it in the fridge for up to a week.
Every time I make this Fall Quinoa Spinach Salad, I am reminded of why I love cooking in autumn. It is colorful, nourishing, and comforting all at once, and it makes my kitchen smell like fall. I hope it brings the same joy to your table. Whether you enjoy it as a weekday lunch, a side for a cozy dinner, or part of your holiday menu, this salad is bound to become a seasonal favorite. Thank you for cooking with me today, and here is to many delicious fall moments ahead.
