Description
A refreshing and vibrant salad with quinoa, fresh fruits, and a tangy maple vinaigrette, topped with candied nuts for added crunch and flavor.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 4 cups baby spinach
- 2 cups sliced strawberries
- 1 cup blueberries
- 2 honeycrisp apples, cut into slices
- ¼ cup red onion, sliced
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- ¼ cup pure maple syrup
- ⅔ cup light olive oil
- 1 tablespoon water
- Salt and freshly ground black pepper
Instructions
- Whisk together the ingredients for the dressing in a small bowl, or add everything to a mason jar, seal the lid, and shake well. Refrigerate until you’re ready to toss the salad.
- Place quinoa in a saucepan with 2 cups of water and bring to a boil over medium-high heat.
- Reduce heat to low and simmer covered for 15–18 minutes.
- Remove from heat and let sit in the pan for 15–20 minutes. Fluff with a fork or spoon.
- Transfer the quinoa to a bowl covered with plastic wrap and place in the refrigerator to cool.
- Add 1 to 1¼ cups of the cooked quinoa, spinach, strawberries, blueberries, apple slices, and onion slices to a large bowl.
- Drizzle the maple vinaigrette around the salad ingredients and lightly toss.
- Sprinkle the candied nuts over the top of the salad.
- To make the candied nuts: Heat a skillet over low heat. Add ¼ cup brown sugar and melt into a caramel for 2–3 minutes.
- Quickly add the almond slices and sunflower seeds, stirring with a silicone spatula. Transfer the nuts to a parchment-lined cookie sheet to dry.
- Season with salt. Once cooled, break apart into small clusters and sprinkle over the salad.
Notes
- For extra flavor, you can add a pinch of cinnamon to the dressing or nuts.
- If you prefer a lighter dressing, reduce the amount of maple syrup or olive oil.
- Store leftover salad in the refrigerator for up to 1 day. The candied nuts can be stored separately for up to 1 week.
- Make sure the quinoa is fully cooled before adding to the salad to prevent wilting the spinach.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stirring, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
