I’m a texture person, and I also really like contrasting flavors (like sweet and savory) in my dishes. So, I love the mix of sweet dried cranberries and apples, salty pecans, and creamy/tangy goat cheese. I also went with a sweet-ish dressing on this salad–Marzetti® Simply Dressed® Pomegranate Dressing. It’s made of a few simple ingredients and has a light sweetness and a delicious pomegranate tang to it. So, it’s not too heavy or overly sweet. It’s just a great mix of sweet and tangy, and it really complements the goat cheese and the spinach leaves nicely. Plus, this salad is so easy to adjust to your tastes. Don’t like pecans? Just use walnuts instead (or leave them out if you’re allergic). Not a fan of spinach? Mixed greens work really well, too. We ate this as a light lunch, but if you’d like a more substantial salad, just add in some leftover cooked chicken. No matter which way you go, this salad is delicious!
Cranberry Spinach Quinoa Salad
- 1 c . cooked quinoa
- 1 1/2 c . fresh baby spinach leaves
- 1 c . thinly sliced apples
- 1/3 c . dried cranberries
- 1/4 c . chopped pecans
- 2 T . crumbled goat cheese
- Marzetti® Simply Dressed® Pomegranate Dressing
Layer half of the quinoa and half of the spinach in a large dish.
Top with the remaining quinoa and spinach leaves.
Layer apples over quinoa and spinach.
Top with cranberries, pecans, and goat cheese.
Serve drizzled with dressing.
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