Let’s talk salads. For a long (long) time, I wasn’t a big fan. I rarely ordered or made salads because for me, “salad” was synonymous with some wilted lettuce and a few sad vegetables. And it’s hard to get excited about that. I’m not sure whether I wasn’t looking hard enough for good salads (probably the case) or whether there’s just more variety now. Either way, I’m in love with salads these days. I especially love “grain” salads with ingredients like wheat berries, bulgur, and quinoa–like this Cranberry Spinach Quinoa Salad. This salad is super tasty and so easy to make! It takes about five minute to put together once the quinoa is made. If you have leftover quinoa, this is the perfect way to use it up. I usually make a batch when I have a little extra time and then leave it in the fridge to use in an upcoming recipe. If you choose to do that, just warm it up before using it in this recipe. It’s also full of really simple, tasty ingredients, and I love the variety of textures and flavors in this recipe.