Fall Quinoa Spinach Salad

This quinoa spinach salad is loaded with fall favorites like butternut squash, chopped apples and quinoa. It’s is packed with nutrition and flavor. You’ll love the apple cider vinegar tahini dressing!

Salad plate filled with spinach harvest salad including butternut squash, cranberries, quinoa, pecans, and apples. A fork of on the plate and a dish towel to the side.

I typical go crazy with pumpkin recipes as soon as fall hits, but today I have a pumpkin-less recipe that features more fall produce favorites — butternut squash, apples and greens. I’ve been eating these things separately or in other dishes, but finally decided to throw them all together for a tasty salad.

Ingredients for the fall harvest spinach salad in a bowl before being mixed-- chopped apple, quinoa, cranberries, pecans, butternut squash, and spinach.

Ingredients for the fall harvest spinach salad in a bowl before being fully mixed-- chopped apple, quinoa, cranberries, pecans, butternut squash, and spinach.

Ingredients for the fall harvest salad in a glass bowl being tossed with the apple cider vinegar tahini dressing.

Tossed fall harvest spinach salad in a glass bowl with wooden spoons.

Hearty fall salads are seriously the best! In this Quinoa Spinach Salad, the roasted butternut squash makes it sweet and satisfying, while the apple and pepitas add a nice crunch. Quinoa adds some staying power and the spinach nourishes the body in a way that no other food (besides other leafy greens) can. If you like my garlicky kale salad, you’ll love this one because the dressing is almost exactly the same – I just added a little maple syrup to sweeten it up a bit. And if you enjoy this salad, you should also check out my full roundup of quinoa salad recipes.

Salad plate filled with spinach harvest salad including butternut squash, cranberries, quinoa, pecans, and apples. A fork of on the plate and a dish towel to the side.

More Fall Favorites to Check Out:

More Quinoa Recipes you Might Enjoy:

If you make this fall harvest spinach salad be sure to leave a comment and star rating below letting me know it turns out for you. Your feedback is not only helpful for the EBF team, but for other EBF readers as well!

Salad plate filled with spinach harvest salad including butternut squash, cranberries, quinoa, pecans, and apples. A fork of on the plate and a dish towel to the side.

Fall Harvest Spinach Salad

Brittany Mullins
Loaded with fall favorites like butternut squash, chopped apples and dried cranberries, this fall harvest spinach salad is packed with nutrition and flavor.
4.95 from 19 votes
Prep Time 15 mins
Cook Time 35 mins
Course Salad
Cuisine American
Servings 2
Calories 561 kcal

Ingredients
  

  • 4 cups fresh baby spinach chopped
  • 1 1/2 cups cooked quinoa cooked according to package directions
  • 3/4 cup butternut squash chopped
  • 1 medium apple peeled and chopped
  • 1/3 cup pepitas pumpkin seeds or pecans
  • 3 Tablespoons dried cranberries

Tahini Apple Cider Vinegar Dressing

  • 2 Tablespoons tahini
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons low sodium tamari or aminos
  • 4 Tablespoons nutritional yeast
  • 2 teaspoons minced garlic 2 cloves of garlic
  • 2 teaspoons maple syrup

Instructions
 

  • Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
  • Cut the squash into bite-size cubes, place on a lightly oiled baking sheet and roast at 400° for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.
  • If your pepitas or pecans are raw, you can toast them in the oven with the roasting squash. Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quickly. The pepitas will take less time to toast than the pecans because they're smaller.
  • While roasting the squash, toss together spinach, cooked quinoa, apple and cranberries in a large salad bowl. Add cooled pepitas (or pecans) once they've been toasted.
  • Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.
  • Once the butternut squash is done roasting, allow it to cool and then place into the salad bowl with the other ingredients. Pour the dressing over the salad and toss to coat. Serve immediately.

Video

Nutrition

Serving: 1/2 of recipeCalories: 561kcalCarbohydrates: 73gProtein: 23gFat: 21gSaturated Fat: 3gSodium: 641mgFiber: 15g
Keyword fall harvest spinach salad
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Recipe Rating




    73 comments
    1. Cayla
      January 10, 2021 AT 9:01 pm

      5 stars
      I love a bulky flavorful salad and this one fits the bill! I wanted to try this as “something different” since the ingredients looked interesting to me, and the combinations pleasantly surprised me! This has since been on my menu more than once and is sure to keep making appearances.

      1. Brittany Mullins
        January 10, 2021 AT 11:42 pm

        I’m so glad you tried and enjoyed this salad, Cayla! Thanks for leaving a review. I so appreciate it. 🙂

    2. Jennifer
      November 19, 2020 AT 9:09 am

      5 stars
      Another great EBF recipe! I used kale because it was what I had on hand and it was delish!

      1. Brittany Mullins
        November 20, 2020 AT 3:18 pm

        So glad you loved this salad, Jennifer!!

    3. Linh Ly
      November 18, 2020 AT 10:27 am

      5 stars
      Ummm..AMAZING! I don’t like to eat salads, but I needed to find something to use what I have at home and to eat cleaner. This was it! I subbed sweet potatoes for the butternut, because it was what came in my CSA, and walnut for pecan. The dressing was amazing. I love anything with nooch in it. What did it for me was that it was more salty than sour, which was my initial concern when I saw both ACV and lemon juice. I’m not big on soury things. It makes me nauseated, but this was just perfect.

      1. Brittany Mullins
        November 18, 2020 AT 5:01 pm

        Isn’t it so good?! I’m glad you loved it! Thanks for making my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    4. Eva
      October 27, 2020 AT 9:27 am

      5 stars
      Made this salad the 3rd time this month! Can’t get enough of it, its sooo delicious!
      I left the dressing – don’t like them in general – but still perfection! The taste combo is just AMAZING! <3

      1. Brittany Mullins
        October 27, 2020 AT 4:24 pm

        You are the best, Eva!! Thank you for your review! 🙂

    5. Veronica
      October 13, 2020 AT 3:38 pm

      5 stars
      Amazing recipe! Simple ingredients, short prep time 🙂 I love it!

      1. Brittany Mullins
        October 13, 2020 AT 5:34 pm

        So glad you loved this salad, Veronica! I so appreciate you making it and coming back to leave a comment + star rating!

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