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  • Writer's pictureAllyson Balzuweit

Lemony-Dill Spinach Salad with Quinoa and Goat Cheese

This is the perfect make ahead salad that actually tastes even better after sitting in the fridge for a couple of days! It's great to grab for a quick lunch and also makes a versatile side dish for dinner. Add some chicken for a little extra protein and to make it a heartier meal in one!


- 5 cups baby spinach

- 3/4 cup cooked quinoa

- 1/2 cup diced cucumber

- 1/2 cup diced bell pepper

- 1/4 cup diced red onion

- 2 Tbsp. chopped dill

- 2 oz. crumbled goat cheese

For the dressing:

- 1 1/2 Tbsp. extra virgin olive oil

- 2 Tbsp. lemon juice

- ¼ tsp. kosher salt

- 1-2 cloves minced garlic (optional)

- Ground pepper to taste


Whisk dressing ingredients in a large bowl. Add remaining ingredients and toss thoroughly.


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