Spinach and Quinoa Salad with Apple and Pecans

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, large
  • 6 cups Baby spinach, fresh
  • 1/2 cup Cranberries, dried

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 2 tbsp Honey
  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 bit Black pepper
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans, raw

• Dairy

  • 4 oz Goat cheese

Found on kristineskitchenblog.com

Description

Ingredients

• 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

Directions

• To cook the quinoa, bring 1 cup water to a boil in a small saucepan. Rinse and drain quinoa and add it to the boiling water. Reduce heat to a low simmer, cover, and cook for 12-15 minutes, until water is absorbed. Transfer quinoa to a bowl to cool.
• Meanwhile, toast the pecans by placing them in a small skillet over medium-low heat. Cook until fragrant, stirring often. Watch pecans carefully as they can go from toasted to burned quickly. Set aside.
• While the quinoa and pecans cool, make the dressing. Whisk together all dressing ingredients until well combined. Set aside.
• To assemble the salad, place the spinach in a large bowl. Add the cooled quinoa, apple slices, cranberries, and toasted pecans. Crumble on the goat cheese. When ready to serve the salad, toss with dressing and serve.