Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (3)
Spinach Salad with Quinoa
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 38%
CARBS 56G40% OF CAL
10G FIBER16G OTHER30G TOTAL SUGAR
FAT 33G54% OF CAL
7G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of spinach, quinoa, crisp apple, toasted pecans, goat cheese, and cranberries with a lemon vinaigrette. Satisfying and versatile.
sideamericansalad🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup uncooked quinoa
- ½ cup raw pecans
- 6 cups fresh baby spinach
- 1 large apple (thinly sliced*)
- ½ cup dried cranberries
- 4 ounces goat cheese
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon Kosher salt
- a bit of black pepper
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 38%
CARBS 56G40% OF CAL
10G FIBER16G OTHER30G TOTAL SUGAR
FAT 33G54% OF CAL
7G SAT26G UNSAT
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
- 15m
- Sodium
- 639mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2111mg
- Calcium
- 282mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 639MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.