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👇     

Fall Flavors: Quinoa Harvest Salad

My Quinoa Harvest Salad is bursting with fall flavors! Apples, pears, dried cranberries, quinoa and spinach are doused with a cider vinaigrette for a healthy, seasonal salad!

Quinoa Harvest Salad

When Fall hits I start wanting all the seasonal ingredients I can get.  I decided that our first salad of the season would combine some sweet/tart flavors mixed with multi colored quinoa.  I love to make large salad that we can eat with meals and as a snack all week long.  This one is perfect for that.

Tart apples, sweet pears, and tart dried cranberries are mixed with quinoa and baby spinach then tossed with a delicious cider vinaigrette.  It's the perfect harvest salad!  Never made your own vinaigrette?  Let me show you how easy it is.

Enjoy!

What Ingredients do I need?

Produce
Pears - I used D'Anjou
Apples - I used Envy

Baby spinach

Nuts and Dried Fruit
Dried Cranberries

Grains

Quinoa - I used a multi-colored variety

Pantry Items

Olive Oil

Apple Cider Vinegar

Dijon Mustard

Garlic clove

Substitutions and Variations

• Change up the salad greens:  Use any dark leafy green such as chopped kale or arugula

• Try adding squash: Roasted butternut or sweet potatoes

• Add nuts:  Think pepitas or pumpkin seeds, walnuts, almonds - or go nut free

• Change up the dried fruit:  go with raisins, golden raisins, dried cherries, or even apricots
• Try a different grain:  bulgur, farro, or quinoa would all be great choices

Kitchen Tips and Notes

• Make Ahead:  cook your quinoa on the weekend and then refrigerate until you make the salad during the week.
• Apples come in many varieties:  try Gala, Jazz, or Golden Delicious

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Quinoa Harvest Salad

serves 6

Salad

1 cup uncooked quinoa
2 apples, diced (I used an Envy apple)
2 pear, diced (I used D'Anjou)
2 cups baby spinach
1/3 cup dried cranberries

Apple Cider Vinaigrette

1/4 olive oil

2 Tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tsp garlic, minced

pinch of salt & pepper to taste

Cook quinoa according to the package directions. Don't forget to rinse the quinoa to remove the bitterness.
Remove the quinoa from the heat and let it cool to room temperature.

In a large bowl combine the cooled quinoa, apple, pear, dried cranberries, and baby spinach.  Toss to combine.  

In a small jar mix together the apple cider vinaigrette ingredients.  

Pour the vinaigrette over the salad and toss to coat.  Serve at room temperature or cover and refrigerate until you are ready to serve.  

Southwestern Quinoa Salad

The perfect side dish that's bursting with Southwestern flavors and filled with quinoa, black beans, corn, red onion, and red bell pepper all doused with a lime vinaigrette.

Southwestern Quinoa Salad

As we head in to Spring our food seems to become lighter so let's bring on the side dishes that compliment so many man course items.  This Southwestern Quinoa Salad uses a whole grain as it's base and is filled with corn, red bell pepper, black beans, red onion, and cilantro.  The combination gives this salad a southwestern flair.  But what really makes this dish over the top is the vinaigrette.  A simple lime and chili powder vinaigrette is poured over the top and just bring all the flavors together.  It's a flavor bomb in your mouth!

This salad is very easy to make and has just a few ingredients.  It's great for a picnic with sandwiches or chicken.  Perfect along side chicken, fish, or pork for dinner.  It's such a versatile salad that goes with most dishes.  You'll want to make this all Spring and Summer long.

Enjoy!

What Ingredients do I need?

• Quinoa - I used a tri-color one
• Red onion
• Black beans
• Red bell pepper
• Corn - fresh or frozen
• Cilantro, chopped
• Fresh lime
• Olive Oil
• Chili Powder

Substitutions and Variations

• Try a different grain.  Couscous, bulgur, or farro would work beautifully.

• Add sweet potato, zucchini, or yellow squash for some variety.

Kitchen Tips and Notes

• Make Ahead - This salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.
• What do I need to make this?  Simple everyday items:
• good mixing bowls - I like ones with lid so I can store them right in the bowl
• 3 quart saucepan
• fine mesh strainer - I use the handheld ones for all of my grains for the compact size and ease of use.
• wooden spoons
• a good chef's knife - this is a good one for in a lower price range

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Southwestern Quinoa Salad

serves 6-8

1 cup quinoa
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 large red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Rinse the quinoa in a fine mesh strainer and then transfer it to a saucepan.  Cook the quinoa in water, according to package directions. (about 15 minutes) Fluff with a fork and remove from the pot to a bowl and allow to cool.    I removed about 1 cup of cooked quinoa and saved it for another use and used the rest for the salad.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature or refrigerated.

Summer Entertaining: Cherry Quinoa Salad

When it's cherry season this is the salad to turn to.  This salad has it all, spicy arugula, textured quinoa, tart cherries, crunchy pistachios, and creamy feta. The perfect combination salad!

Cherry Quinoa Salad

This salad is light, healthy and refreshing.  It's something I have made at least 4 times since cherry season has begun.  It's so easy to through together and it's what I love about this salad!

This can be made with any grain but I love it with quinoa.  Keep in mind you can use any leftover grains for this salad the next day.  

Enjoy!

What Ingredients do I need?

• quinoa - white or tri-colored
• cherries
• cucumber
• scallions
• pistachios
• arugula
• fresh parsley
• fresh mint
• feta cheese
• olive oil
• red wine vinegar
• orange juice
• Dijon mustard

Substitutions and Variations

• Swap out the arugula base for spinach or spring greens

• Don't have fresh cherries - use frozen

• Don't care for mint? try basil or cilantro

• Leave out the cheese or try ricotta salata

• Try a different grain.  Farro or bulgur would be wonderful.

Kitchen Tips and Notes

• Use this handy cherry pitter for quick and easy pitting.

• Place everything in a large bowl and toss.

• Use a mason jar for the salad dressing and shake until emulsified.

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Cherry Quinoa Salad

serves 4

1 cup quinoa

1 cup water
2 cups of pitted and halved cherries
1 cup cucumber, diced

2 scallions chopped
1/3 cup of pistachios, chopped
2 handfuls of arugula
1/4 cup parsley, chopped
1/4 cup mint, chopped
1/3 cup feta cheese crumbled

Dressing

1/2 cup Olive oil
1Tablespoon red wine vinegar
2 tablespoons orange juice
1 tsp Dijon mustard
Salt and pepper to taste

Rinse the quinoa and it and the water to a pot and bring to a boil.  Stir, cover and reduce heat to a simmer for 15 minutes until water is absorbed.  Remove from health and keep covered for 5 minutes.  Fluff with a fork.  Allow to cool.  Once cooled, add all salad ingredients to a large bowl.

In a mason jar or a small bowl add dressing ingredients and shake or whisk until emulsified.  Drizzle the salad with the vinaigrette and toss to combine.

Adapted from Diane Morrisey

Pear Quinoa Salad

My fresh tasting Pear Quinoa Salad is quick and easy to make.  It combines nutty flavored whole grain quinoa, sweet and light pears, and crunchy walnuts for an exceptional flavor combination. The perfect side dish for your menu!

Pear Quinoa Salad

I love a good side salad.  They are so versatile, I can serve them alongside a sandwich for Sunday lunch, or next to grilled chicken, fish or steak for dinner.  This salad features quinoa (a quick cooking whole grain that has a nutty flavor), red and green D'Anjou pears, chives for a little savory onion flavor, and walnuts for crunch. 

Easy and quick to pull together, this salad packs big flavors that shine in this light salad.  This salad is best when eaten at either room temperature or cold.  You will want to chill this for a good 15 min once it's pulled together to meld the flavors and cool down the quinoa.

Enjoy!

What Ingredients do I need?

• quinoa - multicolor or yellow
• D'Anjou pears - red and green
• chives
• walnuts
• walnut oil
• pear vinegar

Substitutions and Variations

• No walnut oil? use canola or grapeseed oil.

• No pear vinegar, raspberry or pomegranate will work.  You want a fruity vinegar.

• Use your favorite pear.

• This would work well with Israeli couscous instead.

• Switch up the herb with thyme, basil or even mint.

Kitchen Tips and Notes

• Rinse the quinoa well in a mesh strainer to remove some of the natural bitter coating.

• toast nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

• This is the Pear Vinegar that I use.

• This is the Walnut Oil that I use.

• This is the Multicolor Quinoa I use.

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Other Salads you may like:

Mediterranean Lentil Salad
Ribbon Spring Salad with Buttermilk Dressing
Carrot and Almond Bulgur Salad
Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

Tangerine Salad

Pear Quinoa Salad

serves 6

1 3/4 cup water
1 cup quinoa (see Tips), rinsed if necessary
2 tablespoons walnut oil
1 tablespoon pear vinegar
¼ cup snipped fresh chives
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 ripe but firm D'Anjou pears, red and green, diced
1/2 cup coarsely chopped walnuts, toasted (see Kitchen Tips and Notes)

Bring water to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.

Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl.  Add pears and toss to coat.

Drain any excess liquid from the cooked quinoa.  Add the quinoa and walnuts to the bowl and toss to combine. Place in the refrigerator to cool for about 15 minutes. Serve cold or at room temperature.

Spring Fling: Quinoa with Peas, Onion & Walnuts

A wonderful hot side dish filled with the superfood quinoa, fragrant onion, spring peas, and walnuts for crunch.  Add a sprinkle of lemon juice to brighten it up and you have one fantastic side dish that goes with any main course!

Quinoa with Peas, Onion & Walnuts

I have an easy hot side dish for you.  This quick dish can be made in under 30 minutes and will go with all kinds of main courses.  Perfect to go along with beef, chicken, fish, or pork, I served this along side a grilled flank steak with a southwestern flair.  

While this does take two pans this dish is simple to throw together.  It's filled with caramelized yellow onions for flavor and spring peas which you can buy frozen for a pop or green color and a veggie addition.  I've also added some walnuts for crunch, and then doused it with some lemon juice to brighten it all up.  This is a great dish that you will want to make over and over. 

What Ingredients do I need?

• quinoa
• peas
• yellow onion
• walnuts
• garlic
• lemon

Substitutions and Variations

• Combinations: asparagus, mushroom, and green onions with pine nuts

• red bell pepper, corn, and cilantro with pepitas

• zucchini, cherry tomatoes, and basil with pine nuts

Kitchen Tips and Notes

• For more flavor cook the quinoa in chicken or vegetable broth

• While the quinoa is cooking, cook your vegetables in a skillet, then add to the cooked quinoa

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Quinoa with Peas, Onion & Walnuts

serves 6

2 cups water
1 cup quinoa, rinsed
1/2 cup yellow onion, chopped

1 Tbsp. olive oil

1 1/2 cups frozen peas

2 cloves garlic, minced

salt & pepper

2 Tbsp chopped walnuts

juice from 1/2 lemon

Bring water to boil in a large saucepan.  Add quinoa. Reduce heat and cover, simmering for 12-15 minutes until water is absorbed.  Remove from heat and fluff with a fork.

Meanwhile in a large skillet over medium heat add olive oil.  When hot add the onion and cook, stirring occasionally until tender and starting to brown.  About 8-10 minutes.  Add in the frozen peas and garlic.  Cook until heated through about 5 minutes.  Add the cooked quinoa to the skillet stirring to combine.  Add sat and pepper to taste.  Pour into a serving dish, add chopped walnuts and sprinkle with the juice of 1/2 a lemon.  Serve.