Fall Quinoa Spinach Salad
User Reviews
4.6
Fall Quinoa Spinach Salad
Description
The Fall Quinoa Spinach Salad combines several fresh and roasted ingredients that showcase autumnal flavors and textures. Cooked quinoa forms a light, slightly nutty base mixed with tender baby spinach leaves. Roasted bite-sized butternut squash cubes contribute softness and mild sweetness, complemented by the crispness and gentle tartness of peeled, chopped apples. Pepitas or pecans add a crunchy element, while dried cranberries bring bursts of tart sweetness.
The dressing made from tahini, apple cider vinegar, lemon juice, tamari, nutritional yeast, garlic, and maple syrup is blended together to create a creamy, tangy, and subtly sweet coating. This complements the salad's ingredients without overwhelming the natural flavors of the squash and apple.
This salad is suitable for those wanting a wholesome, plant-forward dish with varied textures—crisp, soft, and crunchy. It can serve as a filling light lunch or a side salad alongside other dishes during fall or winter meals.
The original notes suggest substituting baby spinach with other dark leafy greens like kale or arugula, swapping butternut squash for roasted sweet potatoes or Kabocha squash, exchanging apples for pears or jicama, and using various nuts or dried fruits for added crunch and flavor variety. These options allow for customization based on availability and preference.
Ingredients
- 4 cups spinach chopped, fresh baby
- 1 ½ cups quinoa cooked according to package directions (1/2 cup dry quinoa, cooked
- ¾ cup butternut squash chopped
- 1 apple peeled and chopped, medium
- ⅓ cup Pepitas pumpkin seeds or pecans
- 3 Tablespoons dried cranberries
Tahini Apple Cider Vinegar Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons tamari low sodium; or aminos
- 4 Tablespoons nutritional yeast
- 2 teaspoons garlic about 2 cloves, minced
- 2 teaspoons maple syrup
Instructions
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
- Cut the squash into bite-size cubes, place on a lightly oiled baking sheet and roast at 400° for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.
- If your pepitas or pecans are raw, you can toast them in the oven with the roasting squash. Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quickly. The pepitas will take less time to toast than the pecans because they're smaller.
- While roasting the squash, toss together spinach, cooked quinoa, apple and cranberries in a large salad bowl. Add cooled pepitas (or pecans) once they've been toasted.
- Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.
- Once the butternut squash is done roasting, allow it to cool and then place into the salad bowl with the other ingredients. Pour the dressing over the salad and toss to coat. Serve immediately.
Notes
- Substitute baby spinach with kale, collard greens, or arugula to vary the salad base.
- Roasted butternut squash can be replaced with sweet potatoes or Kabocha squash with cinnamon and maple syrup for a similar flavor profile.
- Use pears or jicama instead of apples to add different crispness and sweetness.
- Pepitas, pumpkin seeds, or pecans all work well to provide crunch, and dried cranberries can be swapped with raisins or dried cherries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 561kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 641mg | 27% |
| Fiber | 15g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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