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Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries

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Spinach and Quinoa Salad

Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries

Jessica Braider
Nutritionally, quinoa is a powerhouse, plus it has a pleasing texture, and unlike many whole grains it cooks as quickly as white rice (although it’s actually a seed). This recipe, inspired by Scramble member Julia Jayne’s version, has become a Scramble favorite! If you’d like a slightly sweeter flavor, add 1 tsp. of honey.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish, Salad, Side Dish
Cuisine American
Servings 6 servings


  • 1 cup quinoa preferably red
  • 1/2 - 1 lemon juice only, 1/4 cup
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh dill finely chopped, or use 1 tsp. dried
  • 6 oz. baby spinach thinly sliced (about 6 cups)
  • 4 scallions dark and light green parts, thinly sliced
  • 1/2 cup fresh mint chopped
  • 1 cup cashews lightly toasted, coarsely chopped, or use toasted pumpkin seeds
  • 1/2 cup dried cranberries preferably naturally sweetened
  • 1/2 cup crumbled feta or goat cheese


  • Cook the quinoa according to package directions (this can be done up to 2 days in advance).
  • In a measuring cup or medium bowl, combine the lemon juice, oil, and dried dill (if using fresh dill, add it with the remaining salad ingredients).
  • In a large bowl, combine the remaining ingredients, except the cheese. Stir in the cooked quinoa and the dressing, then gently fold in the cheese. Season it with salt and pepper, to taste. Serve it immediately or refrigerate it for up to 3 days.


Do Ahead or Delegate: Cook the quinoa, juice the lemon, chop the dill, prepare and refrigerate the salad dressing, slice the spinach and the scallions, chop the mint, toast the cashews if needed and chop, crumble the cheese if necessary and refrigerate, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add 1 Tbsp. seasoned rice vinegar to the salad dressing.
Tip: You can toast cashews in a toaster or conventional oven. Preheat the oven to 350 degrees, spread the cashews on a baking sheet. Bake them for 10 - 15 minutes or until they are golden brown, stirring occasionally. For a quicker method, use the stovetop. Just spread the nuts evenly in a skillet and heat them over medium heat for about 5 minutes or until golden and fragrant. Make sure to stir or shake the nuts while cooking them to keep them from burning.
Nutritional Information Per Serving (% based upon daily values): Calories 395, Total Fat: 25g, 37.5%; Saturated Fat: 6g, 27.5%; Cholesterol: 11mg, 3.5%; Sodium: 180mg, 7.5%; Total Carbohydrate: 39g, 12.5%; Dietary Fiber: 6g, 22.5%; Sugar: 9g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Fall, Gluten-Free, Kosher, Main Dish, Make-Ahead, Picnic, Salads, Side Dish, Spring, Summer, Vegetarian
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