Pear, Spinach and Quinoa Salad with Apricot Dressing

Pear, Spinach and Quinoa Salad with Apricot Dressing |
  • Pear, Spinach and Quinoa Salad with Apricot Dressing
Posted on October 8, 2014

Hi Friends! I’m coming to you from a hotel room in Montana. Day three of my road trip is just about to start. As soon as I finish sipping my coffee, writing this blog post and studying a few maps, I’m jumping right back into my car and continuing East. Adventure awaits!

So in an effort to get a decent start to my day, I’m going to keep things short and sweet.

In my opinion, Fall salads should be hearty and something that you can really sink your teeth into. Because you know, it’s colder now and we need to bulk up and prepare for hibernation. At least that’s what I like to tell myself. Warning: don’t take health advice from me! 

My Pear, Spinach and Quinoa Salad with Apricot Dressing contains lots of good-for-you ingredients. And it will help fill you up, without completely weighing you down. It’s a salad that I consider to be a “main meal” type of salad, and it’s one that I enjoy often for dinner this time of year.

The apricot jam is a fun addition to the dressing that gives an extra boost of flavor and sweetness. I’ve also successfully made this recipe with both plum and fig jam. So feel free to choose whichever jam you like the best. I’m confident that it will be great!

OK, I better get moving now. Bye!



Pear, Spinach and Quinoa Salad with Apricot Dressing

Serves about 6

Pear, Spinach and Quinoa Salad with Apricot Dressing


  • For the Salad
  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 large pear, cored and chopped
  • 2 cups spinach
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup gorgonzola, crumbled

  • For the Dressing
  • 2 tablespoons apricot preserves
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Cook the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a low simmer. Cook for 15-17 minutes, covered, until the water is absorbed. Remove from the heat and let stand covered for 5 minutes. Then fluff with a fork and set aside to cool.
  2. Make the dressing. In a small bowl whisk together all of the ingredients. Set aside.
  3. Combine the cooled quinoa, pears, spinach, walnuts, gorgonzola and dressing in a large bowl, tossing gently until everything is well coated. Serve and enjoy.
  4. This salad can be stored in an airtight container in the refrigerator for 1 day.


  • Love this dressing! Have a great time in your adventure today!


    • Thanks, Sam!

  • Oooh, Montana! What a beautiful place to be right now 🙂 And this salad is absolutely gorgeous–loving that apricot dressing!


    • Thanks, Amy. Montana is soooo gorgeous!

  • Interesting salad! Yum!


    • Thank you! Let me know if you try it!

  • This is a beautiful salad, Liz! Loving pears right now. Enjoying following along on your trip, too 🙂


    • Thanks, Jennifer! Pears are so good right now!

  • Yum! I’ve been playing around with quinoa lately and love this take on a salad! Your trips sounds lovely….enjoy 🙂


    • Thanks for the well wishes, Katya!

  • This salad looks amazing! I never know what flavor dressing would go with a certain salad so I always defer to something from a bottle, but this dressing sounds really delicious 🙂


    • Thanks, Trang. You should definitely start making your own salad dressings. It’s so easy to do and it’s fun to play around with the flavors. I hope you try it out!

  • This salad has so many of my favourite things. Pears! Walnuts! Blue cheese! Quinoa! What an amazing combination! Thanks for the inspiration, and for the gorgeous recipe.


    • Thank you, Katie! I hope you enjoy it!

  • Love fruit, nuts and cheese in salads – and adding apricot preserves to the dressing is a great idea. Looking forward to trying this.


    • I hope you like it! Thanks for stopping by, Geraldine!

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