Go Back
Pear Quinoa Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Spinach and Quinoa Salad with Pears and Oranges

This fresh and vibrant salad combines tender baby spinach, fluffy cooked quinoa, sweet pears, juicy mandarin oranges, crunchy walnuts, and tangy blue cheese. A light citrus dressing ties it all together for a delightful, healthy meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 350 kcal

Ingredients
  

Ingredients

  • 3 tablespoons extra-virgin olive oil for that smooth, fruity base in your dressing
  • 3 tablespoons apple cider vinegar to add a tangy punch your taste buds will catch
  • 2 tablespoons orange marmalade to bring in a sweet, citrus kinda zing
  • 1/4 teaspoon salt subtle seasoning that’s just right
  • 1/4 teaspoon pepper subtle seasoning that’s just right
  • 4 cups baby spinach fresh, soft, and ready to wilt a little in the mix
  • 1 cup cooked quinoa cooled, so it doesn’t make your salad soggy
  • 1 pear cored and sliced, bringing sweet crispness that contrasts nicely
  • 2 mandarin oranges peeled and segmented — juicy bursts all over the bowl
  • 1/2 cup walnuts roughly chopped for that crunch you didn’t know you needed
  • 1/2 cup crumbled blue cheese or gorgonzola tangy, creamy, and a bit bold

Instructions
 

Instructions

  • Start by whiskin’ together olive oil, apple cider vinegar, orange marmalade, salt, and pepper in a small bowl. This dressing’s what’s gonna tie everything together, so don’t rush it.
  • Grab a large salad bowl and toss in your baby spinach and that cooked quinoa you prepped earlier. You’ll wanna make sure the quinoa’s cooled down to keep everything fresh.
  • Add in the pear slices and mandarin orange segments. The bright juicy fruit really wakes up the salad and makes it kinda fancy.
  • Sprinkle on those roughly chopped walnuts you chopped just right for that extra crunch factor.
  • Pour the dressing over the salad, then toss everything gently. You want each bite to have some dressing, but no soggy mess.

Notes

You can serve this salad right away or let it chill in the fridge for 30 minutes to let the flavors mingle. Just before serving, crumble your blue cheese or gorgonzola on top for a creamy punch.