I’m obsessed with this nourishing Fall Spinach Salad. The fresh apples add a nice tartness, the pecans are perfectly crunchy, and the vegan warm sweet allspice dressing really pulls off cozy fall vibes. Lastly, there is fluffy quinoa with a healthy serving of chia seeds. It’s the best fall salad recipes out there!
Let’s talk about the wholesome ingredients you will need. ♡
What Ingredients Do You Need to Make Fall Spinach Salad?
|Apples||You will need one apple, core removed, thin-sliced, and the skin left on. Granny smith, fuji, or macintosh apples will all work well.|
|Spinach||Will be the base of the salad. Add as much of the spinach to your serving dish as you like. You really can’t go wrong here!|
|Chia- Quinoa||A combination of cooked quinoa with a healthy sprinkling of chia seeds. After the quinoa has cooked, add the chia seeds. Give a quick mix and place it into the fridge until the next day. This will ensure the quinoa gets nice and cold for the salad.|
|Pecans||are the perfect fall nuts.|
|Cranberries||adds a nice tartness. Orange-flavored cranberries would also work well in the salad.|
|For the dressing:||apple juice, lemon zest, lemon juice, olive oil, pure maple syrup, allspice, nut butter, kosher salt, and of course, pepper.|
This Healthy Fall Spinach Salad is all about that warm, nutty, and sweet dressing.
How to Make the Warm, Nutty Dressing
This fall-inspired dressing is sweet and nutty. The allspice adds a nice fall flare, and the warmness adds an outstanding contrast between the cold spinach leaves.
- First, add all of the dressing ingredients into a bowl. Mix well until a thin-like dressing forms.
- Then, pour the dressing into a saucepan over medium heat. I like to use a whisk at this point. Do not abandon the saucepan. Keep string and mixing for about 5 minutes or so, just until it reduces and thickens.
- Finally, transfer the warm dressing into a mason jar. Set aside until we build the salad.
Note: when you first make the dressing you will have about 3/4 cup of fresh dressing. After you reduce it for 5 minutes, you should have a smidge above 1/2 cup.
How Do I Make Chia Quinoa for The Fall Salad?
To make chia quinoa, add 1 cup of quinoa to a pot along with 2 cups of water, and a pinch of kosher salt.
Cook the quinoa until the water is gone and the quinoa is nice and fluffy, about 15 minutes on medium heat. This will yield 3 cups of quinoa and you will certainly have extra after making this fall salad.
After the quinoa is fully cooked, add about 1/4 cup of chia seeds. Give a quick mix with a fork to ensure the chia seeds are evenly distributed.
Finally, transfer the chia quinoa into a container with a lid and place it into the fridge until it’s nice and cold about 3-6 hours minimum.
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!
- Almond Flour Pumpkin Bread (dairy-free!)
- Creamy Cannellini Pumpkin Soup with Spinach (vegan)
- German Chocolate Cake Dessert Truffles
- Overnight Oat Lemon Poppyseed Pancakes
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡Print