The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Fall Spinach Salad has tart apples, fluffy quinoa, crunchy pecans, and a warm fall-inspired sweet, nutty dressing. It’s the perfect autumn salad!
It costs approximately $5.40 to make this salad. The salad serves two, which works out to be about $2.70 per serving.
I love the flavors of the Fall season. So for a delicious Fall-themed dinner, pair this salad with Pumpkin Pasta Sauce and Creamy Pumpkin Lentil Soup.
This Fall Spinach Salad recipe is full of nutrition and flavor. It is a non-pumpkin recipe with apples, pecans, and dried cranberries. I love how customizable this recipe is too. You can easily add in more of your favorite ingredients or remove one you do not care for, and the salad is still delicious.
Fresh ingredients like crisp apples give you a satisfying salad on a crisp Fall day. It is heavenly! The salad is tossed together and then topped with an easy, warm homemade dressing that beats out a store-bought dressing every time!
Ingredients and Estimated Cost:
- ¼ cup apple juice – $0.04
- 1 teaspoon lemon zest – $0.04
- 2 Tablespoons + 1 teaspoon lemon juice – $0.14
- 4 teaspoons olive oil – $0.20
- 1 Tablespoon nut butter – $0.04
- 1 Tablespoon pure maple syrup – $0.33
- ¼ teaspoon allspice – $0.05
- ¼ teaspoon kosher salt – $0.01
- ¼ teaspoon cracked black pepper – $0.02
- 4 cups spinach – $0.84
- 1 cup chia quinoa – $1.49
- ½ cup pecans – $01.42
- 1 apple – $0.56
- ¼ cup dried cranberries – $0.22
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Fall Spinach Salad
- First, using a mixing bowl, mix the dressing ingredients.
- Then, pour the dressing into a saucepan over medium heat. Whisk consistently for about five minutes. Pour the dressing into a mason jar and set aside.
- Next, add the spinach to two bowls, followed by the chia quinoa.
- Then add the pecans, apples, and cranberries.
- Finally, drizzle the salad dressing on top of each salad before serving.
***For complete recipe instructions, see the recipe card below.
Serve: This salad should be served immediately after drizzling the dressing on top of the salad.
Store: Store the salad in an air-tight container in the refrigerator for up to three days.
Freeze: Salad does not freeze well, so do not freeze this recipe.
Absolutely! Spinach is an excellent way to get in your serving of green veggies. Spinach is full of Vitamins C and K, potassium, and fiber. I love using spinach as the base of my salads because of its health benefits.
Using a knife and cutting board, I like to cut the bunch the spinach up on the board into a pile and then slice through the pile with the knife. You do not have to cut the spinach up for this recipe, but sometimes it is easier to eat when the leaves are a little smaller.
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
More Vegan Recipes
- Sauteed Green Beans with Garlic and Mint
- Easy Baked Breakfast Potatoes
- Cucumber Kimchi
- Instant Pot Spaghetti Squash
- Creamy Vegan Pumpkin Soup with Cannellini Beans
- Mediterranean Marinated Tomatoes
- Creamy Zucchini Hummus
- Roasted Carrot Fries
- Nourishing Herby Farro Soup
- Brussel Sprout Salad with Lemon Poppyseed Dressing
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
FOR THE WARM DRESSING:
- ¼ cup apple juice
- 1 tsp lemon zest about the zest of 1 lemon
- 2 tbsp and 1 tsp lemon juice about the juice of 1 lemon
- 4 tsp olive oil
- 1 tbsp nut butter like peanut cashew, or pecan butter
- 1 tbsp pure maple syrup
- ¼ tsp allspice
- ¼ tsp kosher salt
- ¼ tsp cracked black pepper or to taste
FOR THE SALAD:
- 4 cups spinach divided in half
- 1 cup of chia quinoa*** (see note below) divided in half
- ½ cup pecans divided in half
- 1 apple core removed, thin-sliced, dived in half
- ¼ cup dried cranberries divided in half
- In a mixing bowl, add all of the warm dressing ingredients. Mix well. Transfer the thin dressing to a saucepan over medium heat. Then, use a whisk to stir off and on for 5 minutes. Finally, the sauce should reduce and slightly thicken.
- When ready, transfer the warm dressing to a mason jar or heat-safe container and set aside.
- Grab two of your favorite bowls. Add about two cups of spinach ( or more if you like) to each bowl.
- Next, spoon on chia quinoa on the corners and in the center of each bowl. Try to avoid sprinkling the quinoa on. Spoon the quinoa in place for a nice presentation.
- Then add the thinly sliced, pecans, apples, and cranberries.
- Finally, drizzle as much of the dressing onto each salad.
- Enjoy immediately.
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Comments & Reviews
This salad is so tasty and refreshing!! It was the perfect lunch for me today – easy and quick to make too!
This is such a delicious seasonal salad! Love all the sweet and crunchy bits, and the dressing is dynamite!
Gina Abernathy says
A nice salad with dried cranberries and pecans. We are salad eaters in my family and this won the approval of many.
Carrie Robinson says
What a perfect salad to celebrate the flavors of autumn with! 🙂 And I am ALL about that dressing for this salad.
Aimee Mars says
My favorite part of this is the quinoa and pecans. Will be making this again – so easy and so delicious!
The nutty dressing is the best part. I used cashew butter instead.