Apple Quinoa Cranberry Salad with Feta and Pecans

Print Recipe

Ingredients

4 cups baby spinach (any leafy greens)
1 cup arugula
2 cups cooked quinoa
2 small apples or 1 large
1/2 cup dried cranberries
1/3 cup feta cheese
1/3 cup pecans
1 tablespoon lemon juice (optional)

Apple Cider Dressing:

1/4 cup light olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey (or maple syrup)
2 teaspoons dijon mustard
1 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Cook your quinoa according to the packaged directions. You’ll want 2 cups cooked and cooled quinoa for this salad.
In a small bowl or jar with a lid, add 1/4 cup light olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 2 teaspoons dijon mustard, 1 teaspoon garlic powder, and 1/4 teaspoon salt. Whisk together until completely combined, or if using a jar, shake it really well for about 30 seconds.
Taste the dressing and adjust if needed. I sometimes add a tiny pinch more salt or a drizzle more honey depending on my mood. Set aside while you prep everything else.
Core and dice your apples into bite-sized pieces—I aim for about 1/2-inch cubes so you get apple in every bite. If you're making this ahead or want to prevent browning, toss the diced apples into a bowl with about 3 cups of water and 1 tablespoon lemon juice. Allow to soak for a few minutes and then drain.
I almost always toast my pecans because it makes them taste so much better. Heat a dry skillet over medium heat, add the pecans, and toast for 3-5 minutes, stirring frequently, until they're fragrant and slightly darker. Watch them closely—they go from perfect to burned really quickly! Let them cool, then roughly chop.
You can totally skip this step and use raw pecans if you're in a hurry.
In a large serving bowl, add 4 cups baby spinach and 1 cup arugula. Top with the cooled quinoa, diced apples, 1/2 cup dried cranberries, 1/3 cup crumbled feta cheese, and toasted pecans.
Pour the dressing over everything and toss gently until all the ingredients are evenly coated. I use two large spoons or salad tongs and really get in there to make sure the dressing reaches everything.
Taste and add a pinch of salt and pepper if needed. Serve immediately, or refrigerate until ready to enjoy.

Video

Notes

Add pecans right before serving if making ahead: Store them separately and toss them in at the last minute to keep that satisfying crunch.

Cut apples into similar-sized pieces: This ensures you get a little bit of everything in each forkful and makes the salad look more polished. I aim for about 1/2-inch cubes.