Fall Apple Spinach Salad

A simple fall salad with crisp apples, rotisserie chicken, quinoa, and a maple Dijon dressing.

If you’ve been apple picking or simply couldn’t resist grabbing a bag of Honeycrisp apples at the store, here’s another way to put those fall apples to good use.

This Apple Spinach Salad has everything we want in an easy fall meal: a little sweet, a little savory, plenty of crunch, and enough protein to make it actually satisfying.

We’re pairing crisp apples with spinach, rotisserie chicken, quinoa, pecans, and pepitas, then bringing everything together with a simple maple Dijon dressing.

And because we’re using rotisserie chicken, the whole thing can come together in about 15 minutes.

Why We Love This Fall Salad

Salads don’t have to mean a sad bowl of lettuce that leaves you searching for a snack an hour later.

This one has a little bit of everything:

• Chicken for protein

• Spinach and apples for produce

• Quinoa for a satisfying carbohydrate

• Pecans and pepitas for crunch and healthy fats

• A homemade dressing that brings all those fall flavors together

Each serving also provides 34 grams of protein, making it an easy option for lunch or dinner.

Apple Spinach Salad

Serves: 4
Time: 15 minutes

Ingredients

For the salad

• 5 ounces baby spinach

• 1 lb rotisserie chicken

• 1 Honeycrisp apple, 1/2 thinly sliced and 1/2 chopped

• 1/4 cup pepitas

• 1/4 cup pecans, chopped

• 1 large shallot, thinly sliced

• 1/4 cup quinoa

• 1/2 cup vegetable broth or water

For the dressing

• 1/3 cup olive oil

• 3 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• Salt and pepper to taste

Directions

1. Add 1/2 cup vegetable broth or water to a small saucepan and bring to a boil.

2. Reduce to a simmer and add the quinoa. Cover and simmer for 12-15 minutes.

3. Remove from heat, uncover, and let sit for 5 minutes. Fluff with a fork and allow to cool.

4. Add the spinach to a large bowl.

5. Top with the chicken, chopped apple, sliced shallot, pecans, pepitas, and cooled quinoa.

6. Garnish with the reserved thinly sliced apple.

7. To make the dressing, add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to a small jar. Shake until combined.

8. Drizzle the salad with dressing and serve.

Make It Work for Your Week

This is also an easy salad to prep ahead for lunches. Cook the quinoa and make the dressing ahead of time, then keep the components separate until you’re ready to eat.

You could even portion the chicken, quinoa, nuts, and seeds into containers so that all you have to do is add your spinach, chop an apple, and drizzle on the dressing.

And if you’re already buying a rotisserie chicken for another dinner that week, this is a great way to use the leftovers without feeling like you’re eating the exact same meal again.

A Simple Way to Eat With the Seasons

You don’t have to completely change the way you eat every time the seasons change. Sometimes it’s as simple as taking the meals you already enjoy and giving them a seasonal twist.

In the fall, that might mean adding apples, pumpkin seeds, roasted vegetables, squash, pears, or a maple-inspired dressing.

This Apple Spinach Salad is an easy place to start.

Looking for more personalized ideas?

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