Quinoa Spinach Salad with Apples, Bacon & White Cheddar

If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite!

The maple balsamic dressing brings warmth and depth to the salad, balancing the flavors perfectly. It is easy to whisk up and is so much better than store bought dressing.

This salad not only looks vibrant with its rich colors but also offers a delightful mix of textures and tastes that celebrate the season!

Enjoy for a light lunch or serve along side any meal. It is the perfect salad for Thanksgiving, Christmas, or any fall day!

Ingredient Notes

• Quinoa: For the salad you need cooked quinoa. You can make it in advance and keep it in the fridge for up to 5 days. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Let it cool to room temperature.
• Bacon: you can also cook the bacon in advance and chop it up. To make the salad vegetarian, omit the bacon.
• Spinach: I love spinach in this salad, but arugula, kale, or mixed greens are other good options.
• Apples: I like to use Honey crisp apples, but any variety will work! Look for crisp, juicy apples!
• Cheese: I use white cheddar, but feta or goat cheese would also be good.
• Pepitas: Pepitas are pumpkin seeds and add a nice salty crunch to the salad. Pecans, candied pecans, walnuts, or pistachios would also work!

How to Make Quinoa Spinach Salad

• In a large bowl, combine the spinach, cooked quinoa, apples, bacon, white cheddar, pepitas, and red onion.

• In a small bowl or jar, whisk together the oil, maple syrup, apple cider vinegar, Dijon mustard, garlic, salt, and pepper.
• Pour the dressing over the salad and stir until the salad is well coated. Serve.

More Fall Salad Recipes