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:
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Quinoa → Try cooked farro, couscous, or brown rice for a different grain base.
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Baby spinach → Use arugula, mixed greens, or massaged kale.
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Honeycrisp apple → Swap with pear, grapes, or even orange segments for a citrusy twist.
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Peach → Try nectarines, plums, or berries (fresh or thawed from frozen).
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Dried tart cherries → Use dried cranberries, chopped dried apricots, or golden raisins.
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Sliced almonds → Walnuts, pecans, or pumpkin seeds add crunch too.
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Feta cheese → Goat cheese, shredded parmesan, or a dairy-free alternative work well.
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Tart cherry preserves → Substitute with raspberry or apricot preserves in the vinaigrette.
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.
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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!
