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Fall Quinoa Spinach Salad
4.6 from 153 votes

Fall Quinoa Spinach Salad

Fall Quinoa Spinach Salad features a mix of cooked quinoa and fresh baby spinach with roasted butternut squash and crisp apple pieces. Pepitas and dried cranberries add a crunchy and tart contrast. The tahini apple cider vinegar dressing brings creaminess and a tangy, slightly sweet flavor. This salad offers a fresh, seasonal combination of textures and tastes that works well as a light meal or side dish in cooler months.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 2
Calories: 561 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.
  6. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 561

% 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.