Fall Quinoa Spinach Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-dense fall harvest spinach salad with roasted butternut squash, quinoa, apples, and cranberries tossed in a tahini-based dressing. Wholesome and seasonal for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 cups fresh baby spinach (chopped)
- 1 ½ cups cooked quinoa (cooked according to package directions (1/2 cup dry quinoa))
- ¾ cup butternut squash (chopped)
- 1 medium apple (peeled and chopped)
- ⅓ cup pepitas (pumpkin seeds or pecans)
- 3 Tablespoons dried cranberries
- 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 (about 2 cloves)
- 2 teaspoons maple syrup
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1220mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3420mg
- Calcium
- 368mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.