Quinoa Spinach Salad with Apples, Bacon & White Cheddar

A Hearty Quinoa Salad for Fall

This Quinoa Spinach Salad brings together all the flavors of fall in one bowl. Smoky bacon, crisp Honeycrisp apples, and creamy white cheddar are tied together with a maple mustard dressing that’s both tangy and sweet. It’s a hearty salad that works for lunch or as a side at your Thanksgiving table.

Why You’ll Love This Quinoa Spinach Salad

• The maple mustard dressing comes together in minutes and tastes way better than anything from a bottle.
• You can prep the quinoa and bacon ahead, so dinner comes together fast.
• It’s a satisfying main or side, perfect for meal prep or holiday gatherings.

Key Ingredients for the Best Quinoa Salad

• Quinoa: Cook it ahead and let it cool completely to keep the spinach from wilting. Rinse the quinoa before cooking to remove its natural bitterness. For extra flavor, use vegetable broth instead of water.
• Apples: Honeycrisp apples hold their shape and add a juicy crunch. Any crisp, sweet-tart apple works, try Fuji or Gala. Chop them just before serving to prevent browning.
• Bacon: Cook it until crispy for maximum smoky flavor. Turkey bacon works, or skip it entirely for a vegetarian version.

Kitchen Tools for Quinoa Salad

• Large salad bowl, gives you plenty of room to toss everything evenly.
• Small bowl or jar, for whisking the dressing.
• Chef’s knife and cutting board, for chopping apples, onion, and bacon.

Tips for Making This Quinoa Salad Perfectly

For the best texture, make sure the quinoa is completely cool before you add it to the spinach, warm quinoa will wilt the greens. Chop your apples and red onion right before serving to keep them crisp and fresh. If you’re making the salad ahead, store the dressing separately and toss everything together just before serving. The dressing will keep in the fridge for up to a week in a sealed jar; just give it a good shake before using.

Make-Ahead Tips for Quick Assembly

Cook the quinoa up to 5 days in advance and store it in the fridge. Cook and crumble the bacon ahead as well. Chop the red onion and keep it in a sealed container. When you’re ready to serve, just toss everything with the dressing. For the apples, wait to chop them until right before serving to keep them crisp and fresh.

Quinoa Salad Variations to Try

To make this salad vegetarian, skip the bacon and add roasted chickpeas or an extra handful of pepitas for crunch. If you’re dairy-free, swap the white cheddar for a plant-based version or crumbled firm tofu. Dried cranberries or sliced pears are lovely additions for extra sweetness. For a spicy twist, add a pinch of cayenne pepper to the maple mustard dressing.

What to Serve with Quinoa Spinach Salad

This salad is hearty enough for a light lunch on its own, but it also shines alongside roasted chicken, grilled steak, or a bowl of butternut squash soup. For a fall-themed meal, serve it with a crusty baguette and apple cider. It’s also a welcome addition to any Thanksgiving spread, the bright flavors balance out richer dishes.

How to Store Leftover Quinoa Salad

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The spinach will soften as it sits, so this salad is best enjoyed fresh. If you have leftover dressing, keep it in a sealed jar in the fridge for up to a week, just shake it well before each use.

Quinoa Spinach Salad FAQs