Fall Quinoa Spinach Salad
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.
Servings 4
Calories 365kcal
Cost $12
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
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.
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.