Fall Harvest Spinach Salad

fall harvest quinoa salad in large bowl with serving spoons

Embrace the cozy vibes of fall with a delightful spinach quinoa salad with feta cheese. This hearty salad celebrates the earthy flavors of the harvest season, combining the nutty texture of quinoa, the tangy crumble of feta, and the sweetness of roasted sweet potatoes. Tossed in a homemade quinoa salad dressing, each bite is a burst of robust flavors!

Course dinner, fall, quinoa, Salad

Cuisine American

Keyword Fall Harvest Spinach Salad

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 283kcal

Author Erin Antoniak

Ingredients

Salad:

16 oz spinach
2 large cooked sweet potatoes diced into cubes
2 cups cooked quinoa
8 oz block feta crumbled
1 cup pomegranate seeds
½ cup pumpkin seeds
½ cup chopped salted almonds
½ red onion diced small

Dressing:

¾ cup apple cider
2 tablespoon apple cider vinegar
3 tablespoon olive oil
½ shallot minced small
2 tablespoon dijon mustard
1 tablespoon maple syrup
1 teaspoon salt
½ teaspoon pepper

Instructions

Prepare all veggies and salad ingredients by cooking and chopping.
In a glass mixing cup, whisk together all dressing ingredients. Set aside.
In a large bowl, add spinach, sweet potatoes, quinoa, feta, pomegranate seeds, pumpkin seeds, almonds, and red onion.
Pour dressing over top and toss gently. Enjoy!

Nutrition