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Home » Dressings and Sauces » Fall Spinach Salad

Fall Spinach Salad

Updated September 9, 2022  |  by Jillian  |  6 Comments

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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

nourishing Fall Spinach Salad. The fresh apples add a nice tartness, the pecans are perfectly crunchy, and the warm sweet allspice dressing really pulls off cozy fall vibes. Lastly, there is fluffy quinoa with a healthy serving of chia seeds.

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.

An overhead picture of the finished Fall Spinach Salad.

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:

Recipe Cost: $5.40
Per Serving Cost: $2.70
  • 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

  1. First, using a mixing bowl, mix the dressing ingredients. 
  2. 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. 
  3. Next, add the spinach to two bowls, followed by the chia quinoa. 
  4. Then add the pecans, apples, and cranberries. 
  5. Finally, drizzle the salad dressing on top of each salad before serving. 

***For complete recipe instructions, see the recipe card below.

The finished warm dressing in a serving dish.

Storage Tips

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.

Recipe FAQs

Are spinach salads healthy?

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.

How do you cut spinach for a salad?

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!

Dressing being poured over the finished Spinach Quinoa Salad.

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. ♡

A close up picture of the finished Fall Spinach Salad in a blue bowl.

Fall Spinach Salad

Recipe Cost $5.40
Serving Cost $2.70
Course Salads
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2 people
Recipe Cost $ $5.40
Serving Cost $ $2.70
Prevent your screen from going dark
Healthy fall spinach salad with fluffy chia quinoa, apples, pecans, and a warm fall-inspired sweet nutty dressing. It’s the perfect autumn salad!
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Ingredients
 

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

Instructions

MAKE DRESSING:

  • 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. 

MAKE SALAD:

  • 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. 

TO FINISH:

  • Finally, drizzle as much of the dressing onto each salad.
  • Enjoy immediately. 

Notes

How To Make Chia Quinoa:
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.

Equipment

Mixing bowl
Measuring cups and spoons
Zester
saucepan
Cutting board
Chef’s knife

Nutrition

Serving: 2.5cupsCalories: 756kcalCarbohydrates: 99gProtein: 18gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gSodium: 383mgPotassium: 1147mgFiber: 14gSugar: 31gVitamin A: 5706IUVitamin C: 29mgCalcium: 146mgIron: 7mg

Did you make this recipe?

Make sure to tag @PoshPlateRecipes on Instagram for more!

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posted in: $5 Recipe, Dairy Free, Dairy Free Salads, Dairy-Free Recipes, Dressings and Sauces, Gluten Free, Gluten-Free Sides, Healthy Whole Grain Recipes, Lunch, Naturally Sweetened, Salads, Vegan Recipes, Vegetarian

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    Comments & Reviews

  1. Anjali says

    This salad is so tasty and refreshing!! It was the perfect lunch for me today – easy and quick to make too!

    Reply
  2. Dana says

    This is such a delicious seasonal salad! Love all the sweet and crunchy bits, and the dressing is dynamite!

    Reply
  3. 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.

    Reply
  4. Carrie Robinson says

    What a perfect salad to celebrate the flavors of autumn with! 🙂 And I am ALL about that dressing for this salad.

    Reply
  5. Aimee Mars says

    My favorite part of this is the quinoa and pecans. Will be making this again – so easy and so delicious!

    Reply
  6. Tiffany says

    The nutty dressing is the best part. I used cashew butter instead.

    Reply

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