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Spinach: Apple Spinach Quinoa Salad

Source: Found on Pinterest

Serve as a side dish or enjoy as a light lunch or dinner.

Perfect to make in fall

Ingredients

Salad

  • 3 c. fresh baby spinach leaves
  • 2 c. cooked quinoa (see note)
  • 1-1/2 c. chopped apples (Honeycrisp, Gala, or Fuji)
  • 1/3 c. dried cranberries
  • 1/3 c. crumbled goat cheese (or feta cheese)
  • 1/2 c. chopped walnuts
  • kosher salt and black pepper, to taste

Maple Mustard Dressing

  • 1/3 c. olive oil
  • 1 Tbls. fresh lemon juice
  • 2 Tbls. apple cider vinegar
  • 1 Tbls. pure maple syrup
  • 2 t. Dijon mustard
  • 1 clove garlic, minced
  • kosher salt and black pepper, to taste

Instructions

Maple Mustard Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper. Set aside or refrigerate until needed. Whisk before adding to salad.

In a large bowl, add the spinach, cooked quinoa (or room temperature), apples, dried cranberries, goat cheese, and walnuts.

Toss until salad is combined. Season with salt and black pepper, to taste.

Drizzle with dressing and toss again. Serve and enjoy!

Serves 6

NOTE: To make 2 cups cooked quinoa, use 2/3 c. dry quinoa (rinsed) and 1-1/3 c. water. Cook according to package directions.

You can precook Quinoa ahead of time, just add a few drops of water and microwave to warm just a bit and take the chill off.