Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette

Start your day fresh with this Morning Market Quinoa Salad, packed with spinach, apples, peaches, and a tangy cherry vinaigrette—perfect for breakfast and your 5-a-day goals!

Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette

I’ve always loved the idea of a farmer’s market breakfast—the kind where you stroll past baskets of peaches, bunches of greens, and jars of jam with your coffee in hand. While I can’t always make it to the market, this Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette brings that fresh, sunlit feeling right into our kitchen. We’ve been on a mission to eat more fruits and vegetables, and this healthy quinoa breakfast salad hits that sweet spot—colorful, nourishing, and easy to pull together in just 15 minutes.

What surprised me most is how well this works as a salad for breakfast. It’s hearty enough to satisfy, thanks to the protein-packed quinoa and toasted almonds, but still light and refreshing with all that juicy fruit. The tart cherry vinaigrette is what ties it all together—bright, tangy, and just the right amount of sweet. With every bite, you’re knocking off part of your 5-a-day fruits and veggies in the most delicious way possible. Whether you serve it in a bowl for brunch or pack it up for later, it’s the kind of plant-based breakfast salad that actually makes you feel good.

This has quickly become a weekday staple in our house—quick, healthy, and loaded with fresh produce. It's proof that salads aren't just for lunch anymore—and that breakfast can be vibrant, fruity, and totally satisfying.

Ready to start your day with something fresh, fruity, and totally satisfying? Give this Morning Market Quinoa Salad a try and see how delicious eating more fruits and veggies can be—whether it's breakfast, brunch, or a light lunch. 🌿🍒

Make it this week and let your mornings shine—your 5-a-day never looked so good!

What Ingredients do I need?

Produce

• Baby spinach
• Honeycrisp apple
• Peach
• Garlic

Dried & Preserved Goods

• Dried tart cherries
• Tart cherry preserves

Pantry Staples

• Quinoa
• Sliced almonds
• Olive oil
• Red wine vinegar
• Dijon mustard
• Salt

Dairy

• Feta cheese (block or crumbled)

Substitutions and Variations

Substitutions

This salad is easy to customize with whatever you have on hand. Here are some simple swaps if you’re missing an ingredient or want to try something new:

• Quinoa → Try cooked farro, couscous, or brown rice for a different grain base.

• Baby spinach → Use arugula, mixed greens, or massaged kale.

• Honeycrisp apple → Swap with pear, grapes, or even orange segments for a citrusy twist.

• Peach → Try nectarines, plums, or berries (fresh or thawed from frozen).

• Dried tart cherries → Use dried cranberries, chopped dried apricots, or golden raisins.

• Sliced almonds → Walnuts, pecans, or pumpkin seeds add crunch too.

• Feta cheese → Goat cheese, shredded parmesan, or a dairy-free alternative work well.

• Tart cherry preserves → Substitute with raspberry or apricot preserves in the vinaigrette.

Variations

Looking to switch things up? Here are a few delicious ways to put your own spin on this versatile salad:

• Berry Breakfast Bowl – Swap the apple and peach for fresh blueberries, strawberries, or raspberries for an all-berry morning boost.

• Maple Morning Mix – Drizzle a touch of maple syrup into the vinaigrette and add chopped walnuts and dried cranberries for a cozy, autumn-inspired breakfast vibe.

• Yogurt Parfait Style – Layer the quinoa, fruit, almonds, and vinaigrette in a glass with plain or vanilla Greek yogurt for a sweet-savory breakfast parfait.

• Sweet & Savory Brunch Platter – Serve the salad alongside toasted sourdough, scrambled eggs, or smoked salmon for a brunch-worthy spread.

Kitchen Tips and Notes

• Cooking Quinoa - In a medium saucepan bring 1 1/2 cups water and 3/4 cup dry rinsed and drained quinoa to boiling; reduce heat.  Simmer, covered, 12 minutes (liquid should be absorbed).  Remove from heat and let stand 5 minutes.  Fluff with fork.  Transfer to an airtight container and chill up to 5 days.

• Make-Ahead Friendly – You can prep the vinaigrette and quinoa up to 3 days in advance. Store them separately and toss everything fresh when you're ready to eat.

• Cool Quinoa Completely – Let quinoa cool to room temperature before mixing to prevent wilting the spinach or melting the cheese.

• Batch Cook Quinoa – Make extra quinoa and freeze it in portions. It defrosts quickly and makes salad-building a breeze.

• Pack It To-Go – Layer the ingredients in a jar (vinaigrette on the bottom, spinach on top) for an easy grab-and-go breakfast or lunch.

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Let’s Chat! 💬

Are you a breakfast salad believer yet? I’d love to hear how you’re adding more fruits and veggies to your meals—or if you’ve tried a twist on this Morning Market Quinoa Salad. Did you swap the apple for pear? Try a different vinaigrette? Share your favorite combos and tips in the comments below!

Let’s inspire each other to start the day fresh, colorful, and full of flavor.

📸 Made it? Share it!

Tag your salad creations on Instagram with #MorningMarketSalad and @sliceofsouthern—I’d love to see your version and share the salad love!

    RECIPE IS DOWN BELOW👇     

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

Bring the bold flavors of Spain to your kitchen with this easy albondigas recipe—juicy Spanish meatballs in a garlic tomato sauce, ready in under 30 minutes. Perfect for a spring weeknight dinner!

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

There’s something about a cozy tapas bar that makes you feel like you’ve been whisked away to a hidden corner of Spain. We recently ducked into one on a whim—and let me tell you, it was the albondigas, or Spanish meatballs, that completely stole the show. Tender, juicy, and swimming in the most garlicky tomato sauce I’ve ever tasted, they were the kind of dish that made us pause mid-bite and say, “Okay, we have to try making this at home.”

So here we are—with this easy, spring-friendly version of Spanish meatballs in garlic tomato sauce, perfect for a relaxed weeknight dinner. They’re simple to prep, big on flavor, and the simmered sauce gets a little lift from white wine, paprika, and cumin. Pair with crusty bread, a crisp salad, or even some roasted potatoes for a full-on tapas-inspired meal at home. Trust me: one bite of these meatballs, and you’ll be dreaming of Spanish sunsets too.

I made my meatballs a little bigger than the tiny ones you'd typically find in a small tapas dish—a bit more satisfying for dinner. I served them over rice, which soaked up all that rich, garlicky tomato sauce beautifully. But honestly, they’re super versatile: you can serve them just as they are for a lighter bite, or pair them with pasta, quinoa, salad greens, or warm crusty bread for scooping. No matter how you plate them, it’s an easy weeknight dinner that feels a little extra special.

Enjoy!

What Ingredients do I need?

🛒 Basic Shopping List

Produce:

• Garlic
• Yellow onion
• Fresh parsley

Meat & Dairy:

• Ground beef
• Egg
• Milk

Pantry:

• Breadcrumbs
• Crushed tomatoes (canned)
• Dry white wine
• Olive oil
• Paprika
• Cumin
• Salt
• Black pepper

Optional Serving Ideas (Choose Your Favorites!):

• White or brown rice
• Pasta
• Crusty bread
• Salad greens
• Roasted potatoes

Substitutions and Variations

Substitutions

Missing an ingredient or want to switch things up? Here are a few simple swaps that work beautifully in this recipe:

• Ground Beef: Feel free to use ground turkey, chicken, or even a plant-based ground for a lighter or vegetarian version.

• Milk: Any unsweetened milk will work here—dairy or non-dairy (like almond, oat, or soy).

• Breadcrumbs: Panko, crushed crackers, or even cooked quinoa can be used if you’re out of traditional breadcrumbs.

• White Wine: No wine? No problem. Swap with low-sodium chicken broth or vegetable broth for a similar depth of flavor.

• Paprika: Use either smoked paprika or regular paprika.  Even a pinch of chili powder will still give great flavor.

• Cumin: You can leave it out if needed, or replace it with a pinch of ground coriander or even a little extra paprika for warmth.

• Crushed Tomatoes: Diced tomatoes (with a quick blend) or tomato sauce can be used in a pinch.

Variations

Want to put your own spin on these Spanish-inspired meatballs? Here are a few tasty ideas to try:

• Mini Tapas-Style Meatballs: Roll the meatballs smaller (about 1 tablespoon each) for a more traditional tapas feel—perfect for party platters or appetizers.

• Spicy Kick: Add a pinch of red pepper flakes or a chopped chili to the tomato sauce for some heat.

• Cheesy Twist: Mix in some grated Manchego or Parmesan into the meat mixture for extra savory flavor.

• Herb Swap: No parsley? Try fresh cilantro or basil for a slightly different herbal note.

• Stuffed Meatballs: Place a small cube of cheese (like mozzarella or Spanish Mahón) in the center of each meatball for a gooey, melty surprise.

• One-Pot Option: Instead of baking, brown the meatballs directly in the skillet, then pour in the sauce and simmer—less cleanup, same great taste.

• Add Veggies: Stir in sautéed spinach, bell peppers, or chopped zucchini to the sauce for a veggie-packed version.

Kitchen Tips and Notes

• Don’t Overmix the Meat: When combining your meatball mixture, use your hands and mix gently. Overworking the meat can make the meatballs dense instead of tender.

• Uniform Size = Even Cooking: Use a cookie scoop or spoon to portion your meatballs evenly so they bake at the same rate.

• Make Ahead Friendly: You can prep the meatballs in advance and refrigerate them for a few hours before baking. You can even freeze them (raw or cooked) for future meals.

• Deglaze with Wine: After sautéing the onions and garlic for the sauce, the wine helps lift all the flavorful bits off the pan—don’t skip this step if you’re using wine!

• Adjust Seasoning at the End: Once the sauce has simmered and the meatballs have absorbed the flavors, give it a final taste and adjust the salt and pepper if needed.

• Serving Sauce Matters: Spoon extra garlic tomato sauce over the top when serving—don’t let any of it go to waste!

• Leftovers Reheat Well: These meatballs make delicious leftovers! Store in the fridge for up to 3 days or freeze in portions for a future easy meal.

💬 Let’s Chat!

Have you ever tried Spanish albondigas at a tapas bar—or made your own at home? I’d love to hear how you serve your meatballs! Do you go the traditional route with small bites and crusty bread, or lean into a cozy bowl over rice or pasta like I did? Drop your thoughts in the comments below or tag me on Instagram @sliceofsouthern-let’s swap ideas!

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    RECIPE IS DOWN BELOW👇     

Zesty Mango Chicken Salad with Avocado Lime Crema – A Tropical Twist in Every Bite

This Zesty Mango Chicken Salad with Avocado Lime Crema is fresh, flavorful, and bursting with tropical flair. Packed with juicy mango, tender chicken, black beans, and a creamy cilantro-lime dressing, it’s The Salad That Thinks It’s a Fiesta! Perfect for a light yet satisfying meal.

Zesty Mango Chicken Salad with Avocado Lime Crema – A Tropical Twist in Every Bite

When Summer Calls for Freshness…

As soon as the warm weather rolls in, I find myself craving bright, refreshing meals that don’t require much time in the kitchen. This Zesty Mango Chicken Salad with Avocado Lime Crema was born out of a spontaneous fridge clean-out—and will quickly become a staple. Juicy mango, tender shredded chicken, hearty black beans, and crisp spinach come together in the most effortless way, all tied together with a creamy, tangy avocado lime dressing. It’s the kind of healthy summer salad that feels like a mini tropical escape, even if you’re just dining on your back patio.

The Perfect Summer Salad Recipe

There’s something magical about summer salads—especially ones that are healthy, vibrant, and satisfying. This one checks all the boxes: it’s packed with protein, loaded with fiber, and bursting with flavor in every bite. The sweet mango contrasts beautifully with the savory black beans and chicken, and the creamy avocado lime crema adds that rich, tangy punch that brings everything together. Plus, it comes together in under 20 minutes—perfect for those easy summer dinners when cooking indoors feels like a chore.

Alfresco Dining Made Easy

We love serving this fresh chicken salad alfresco with a cold drink and some extra tortilla chips on the side. Whether you’re hosting a casual summer dinner or just need a quick, wholesome lunch, this recipe delivers on freshness and flavor. It’s summer simplicity at its best—and trust me, it’ll be on repeat all season long.

Enjoy!

What Ingredients do I need?

Produce

• Baby spinach
• Mango
• Red onion
• Avocado
• Lime
• Fresh cilantro

Meat Counter

• Cooked chicken (rotisserie chicken works great!)

Canned Food

• Canned black beans

Dairy

• Greek yogurt (or sour cream)

Pantry

• Salt

Snack Aisle

• Tortilla chips

Substitutions and Variations

Substitutions

One of the best things about this Zesty Mango Chicken Salad with Avocado Lime Crema is how flexible it is. Whether you’re working with what’s in your fridge or adapting for dietary needs, this recipe is easy to customize.  Here are some of my favorite swaps that keep the salad just as vibrant, fresh, and satisfying.

• Protein:  Instead of shredded chicken → Try cooked shrimp, grilled tofu, or canned chickpeas.  Instead of black beans → Use kidney beans, white beans, or lentils

• Greens:  Instead of baby spinach → Use mixed greens, arugula, chopped romaine, or kale

• Fruit:  Instead of fresh mango → Try pineapple, peaches, nectarines, or even strawberries

• Dairy:  Instead of Greek yogurt → Use sour cream, plain regular yogurt, or a dairy-free coconut yogurt

• Herbs:  Instead of cilantro → Try fresh parsley, basil, or skip entirely if you’re not a fan

• Crunch:  Instead of tortilla chips → Use roasted pepitas (pumpkin seeds), crushed pita chips, or toasted nuts

Variations

This salad is already packed with color and flavor, but if you’re feeling adventurous or want to mix things up, here are some delicious variations to try. Whether you're aiming for a spicier kick, a vegetarian twist, or a heartier meal, these options keep it fresh and fun:

• Spicy Southwest Version: Add diced jalapeños, a dash of chili powder to the crema, and swap black beans for spicy refried beans.

• Tropical Vibes: Toss in chopped pineapple or papaya alongside the mango for a fruit-forward twist.

• Vegetarian-Friendly: Leave out the chicken and add grilled halloumi, roasted sweet potatoes, or extra black beans.

• Grain Bowl Style: Serve over a base of cooked quinoa, farro, or brown rice instead of leafy greens.

• Wrap It Up: Turn it into a wrap using a whole wheat tortilla or large collard green leaves.

• Tex-Mex Style: Add corn, shredded cheddar, and a sprinkle of taco seasoning for a fiesta-inspired flair.

Kitchen Tips and Notes

A few simple tips can take this salad from good to absolutely unforgettable. Whether you’re prepping ahead or assembling at the last minute, these notes will help you make the most of every bite:

• Use rotisserie chicken to save time—just shred and go!

• Ripe mango = maximum flavor — look for one that gives slightly when pressed.

• Mash the avocado well before adding the lime and yogurt to avoid clumps in the crema.

• Make the crema ahead and store it in an airtight container for up to a day—just give it a stir before serving.

• Layer just before serving to keep the tortilla chips crunchy.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @sliceofsouthern—I’d love to see how yours turns out!

    RECIPE IS DOWN BELOW👇     

The Muffin You Need Right Now: Blackberry Lemon Poppyseed (Small-Batch Love!)

These small-batch blackberry lemon poppyseed muffins are a summer baking must—light, zesty, and bursting with juicy berries, finished with a sweet lemon glaze for the perfect sunny day treat.

Blackberry Lemon Poppyseed Muffins (Small-Batch Love!)

There’s something about summer baking that makes me want to bake muffins even more than usual—and that’s saying something, because if there’s one thing I’m known for in the kitchen, it’s muffins.  But these? These Blackberry Lemon Poppyseed Muffins are my new sunny day signature.  They taste like sunshine!

They’re the kind of easy muffin recipe everyone wants—juicy blackberries folded into a soft, lemony batter, with just the right amount of poppyseed crunch and a drizzle of sweet lemon glaze to bring it all home. Bright, tangy, lightly sweet, and just the right size for a small gathering or a quiet weekend treat.

I created this small-batch baking recipe, which makes around 8 muffins, when I had a handful of blackberries left from the farmers market and a lemon begging to be used. I wanted something quick, cheerful, and bursting with flavor. And wow, did these deliver.

What I love most? They’re easy to make. No mixer needed, no fussy steps. Just whisk, stir, scoop, and bake. You’ll go from craving to cooling rack in about 30 minutes, and the payoff is huge. The lemon zest and lemon juice make the flavor pop, the Greek yogurt keeps them extra tender, and the blackberries turn into little jammy pockets of goodness as they bake. It’s the kind of muffin that makes you pause mid-bite and go, “Okay, I’m making these again.”

And the lemon glaze? Totally optional, but highly recommended. It’s a simple lemon-sugar drizzle that soaks in just enough to give each muffin a hint of sweetness and shine. It’s like the finishing touch on a perfect summer morning.

If you're looking for a new go-to summer baking recipe, this is it. It’s everything you want in a muffin: fresh, flavorful, foolproof, and honestly—pretty irresistible.

Enjoy!

What Ingredients do I need?

Dairy

• Milk
• Plain Greek yogurt
• Egg
• Canola oil

Dry Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt
• Poppyseeds

Fresh Produce

• Lemons (for zest and juice)
• Fresh blackberries

Baking

• Confectioners’ sugar (for icing)

Substitutions and Variations

Substitutions

If you're missing an ingredient or simply want to try a variation, here are some easy swaps to customize your Blackberry Lemon Poppyseed Muffins:

• Greek Yogurt → Sour cream or buttermilk

• Canola Oil → Vegetable oil or melted butter

• All-Purpose Flour → Whole wheat flour or a gluten-free flour blend

• Sugar → Honey, maple syrup, coconut sugar, or sugar substitute equivalent

• Confectioners' Sugar (for glaze) → Powdered monk fruit sweetener (for a sugar-free option)

Variations

While these Blackberry Lemon Poppyseed Muffins are delicious as is, there are plenty of ways to put your own spin on them. Here are a few fun variations to try:

• Lemon Blueberry Muffins: Swap out the blackberries for fresh blueberries for a classic flavor combination.

• Add Nuts: Throw in some chopped walnuts or almonds for a little extra crunch and texture.

• Gluten-Free Muffins: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make these muffins gluten-free without sacrificing flavor.

• Raspberry Lemon Muffins: Swap the blackberries for raspberries for a slightly tart, sweet twist on the original.

Kitchen Tips and Notes

Here are a few helpful tips to ensure your Blackberry Lemon Poppyseed Muffins turn out perfectly every time—and some storage advice to keep them fresh!

• Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. A few lumps are fine—overmixing can lead to the dreaded "dense muffin".

• Fill 'em Up!:   Fill the muffin wells to the top with batter for nice big domed muffins!

• Toss Berries in Flour: To prevent the blackberries from sinking to the bottom, toss them lightly in flour before folding them into the batter.

• Check for Doneness: Ovens vary, so start checking your muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.

• Cool Before Storing: Let your muffins cool completely before storing them. This helps avoid condensation, which can make them soggy.

• Storage: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Just let them cool, then wrap them individually in plastic wrap or foil before freezing.

• Reheat for Freshness: To bring back that fresh-baked taste, reheat muffins in the microwave for 10-15 seconds, or warm them in the oven at 300°F for about 5 minutes.

    EQUIPMENT YOU MAY NEED    

• Two 6-cup muffin tins (or one standard 12-cup muffin tin)
• Large and small mixing bowls
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Zester or fine grater (for the lemon zest)
• Ice cream scoop or spoon (for evenly portioning batter)
• Cooling rack

For fun, you can use these seasonal muffin/cake pans!

• Fall Seasonal Squares
• Acorn Pan
• Autumn Cakelet
• Honeycomb Loaf Pan 
• Wildflower Loaf Pan
• Seashell Bites Pan - for mini muffins!
• Strawberry Patch Bites Pan - for mini muffins!
• Snowflake Cakelet Pan
• Holiday Tea Cake Pan (gingerbread men, present, wreath, and snowflake)
• Halloween Monster Mask Cakelet Pan
• Sunflower Cakelet Pan

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    RECIPE IS DOWN BELOW👇