Fall Harvest Spinach Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall harvest spinach salad combines roasted sweet potatoes, quinoa, feta, pomegranate, and nuts dressed in a maple-vinaigrette. Hearty, nutty, and perfect for a vegetarian main or side at dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 16 oz spinach
- 2 large cooked sweet potatoes (diced into cubes)
- 2 cups cooked quinoa
- 8 oz block feta (crumbled)
- 1 cup pomegranate seeds
- 1/2 cup pumpkin seeds
- 1/2 cup chopped salted almonds
- 1/2 red onion (diced small)
- 3/4 cup apple cider
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1/2 shallot (minced small)
- 2 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 636mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 566mg
- Calcium
- 199mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 636MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.