Nutty Spinach and Quinoa Salad
This easy and light spinach salad has all the right ingredients for an easy side salad!
Servings: 4
Ingredients
For the salad
- 5 cups (150 g) chopped baby spinach leaves
- 1 cup (185 g) cooked and chilled red quinoa
- ⅔ cup (81 g) dried cranberries
- ⅔ cup (43 g) pumpkin seeds
- ⅔ cup (73 g) chopped pecans
- ¾ cup (113 g) crumbled feta cheese
For the dressing
- ⅓ cup (79 ml) olive oil
- 2 tablespoons finely diced shallot
- Juice of 1/2 a lemon
- Salt and pepper to taste
Instructions
- In a large bowl, toss together all the ingredients for the salad until ingredients are equally distributed throughout.5 cups chopped baby spinach leaves, 1 cup cooked and chilled red quinoa, 2/3 cup dried cranberries, 2/3 cup pumpkin seeds, 2/3 cup chopped pecans, 3/4 cup crumbled feta cheese
- Mix ingredients for dressing in a mason jar, close the lid and shake!1/3 cup olive oil, 2 tablespoons finely diced shallot, Juice of 1/2 a lemon, Salt and pepper
- Pour over salad and toss to incorporate, coating all the leaves and ingredients with dressing.
- Serve room temperature or slightly chilled.
Notes
If you want to make this ahead of time, toss salad ingredients together and dress it prior to serving.
This will keep up to two days in the refrigerator (dressed).
Nutrition
Serving: 1 serving | Calories: 649 kcal | Carbohydrates: 51 g | Protein: 16 g | Fat: 45 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 25 mg | Sodium: 348 mg | Potassium: 652 mg | Fiber: 7 g | Sugar: 16 g
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