Bring this Quinoa Harvest Salad to Your Next Gathering!
Prep time: 
Total time: 
Serves: 4 servings
  • 3 cups cooked quinoa, cooled
  • 1 cup dried cranberries
  • ½ cup toasted pecans or pumpkin seeds
  • 1 cup Conebella cheese such as a plain Colby, Cheddar, cheese curds or fresh mozzarella
  • 1 crunchy pear, such as bosc or Asian, diced
  • 2 cups spinach, washed and dried
  • ⅓ cup cold pressed, extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon. cayenne pepper
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  1. Cook and cool the quinoa.
  2. Toast the pecans on a sauté pan over medium heat, keeping a close eye on them so that they don't burn. Allow to cool. If using pumpkin seeds, pre-cook them and allow to cool.
  3. Dice the cheese into ½ inch pieces.
  4. Dice the pear into ½ inch pieces
  5. Chop the spinach into strips
  6. In a small bowl, whisk together the oil, vinegar, syrup, mustard and spices.
  7. Mix together the quinoa, pecans or pumpkin seeds, cranberries, cheese, pears and spinach.
  8. Add the vinaigrette and stir until combined. Serve and enjoy!
Recipe by Conebella Farm at