Best 2 Apricot Spinach Salad Recipes

Apricot Spinach Salad is a delightful combination of flavors and textures that makes for a refreshing and nutritious meal. From the sweet and tangy dried apricots to the earthy spinach and crunchy nuts, this salad is packed with vitamins, minerals, and antioxidants. Whether you're looking for a light lunch, a healthy side dish, or a vibrant addition to your next potluck, this Apricot Spinach Salad is sure to impress. With minimal preparation and cooking time, you can easily whip up this delicious salad in no time.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT SPINACH SALAD

Apricot Spinach Salad image

This is such an easy salad yet it is so full of flavor. The vinaigrette add a great flavor to the spinach and apricots.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) fresh baby spinach
1 cup canned apricot halves, drained and sliced
1/2 cup golden raisins
1/2 cup raspberry vinaigrette
1 teaspoon grated lemon zest

Steps:

In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon zest; toss to coat.

Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.

MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD

Moroccan-Spiced Lemon Dressing and Quinoa-Apricot -Spinach Salad image

This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.

Provided by kitty.rock

Categories Salad Dressings

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt (or to taste)
fresh ground pepper, to taste
1 cup quinoa (see Ingredient note)
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup dried apricot, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1 small red onion, chopped
8 cups Baby Spinach
1/4 cup sliced almonds, toasted (see Tip)

Steps:

TO PREPARE THE DRESSING:.
Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
Slowly whisk in oil so that the dressing becomes smooth and emulsified.
Season with salt and pepper.
TO PREPARE THE SALAD:.
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12

Tips:

For the best flavor, use fresh, ripe apricots. If apricots are not in season, you can use dried apricots, but be sure to soak them in warm water for 15 minutes before using.
To make the dressing, you can use either olive oil or avocado oil. If you are using olive oil, choose a light, fruity olive oil. If you are using avocado oil, choose a refined avocado oil, which has a neutral flavor.
If you don't have any honey on hand, you can substitute agave nectar or maple syrup.
To add a bit of extra flavor to the salad, you can add a sprinkle of chopped nuts, such as almonds, walnuts, or pecans.
If you are making the salad ahead of time, be sure to store the dressing and the salad separately. When you are ready to serve, toss the salad with the dressing and enjoy.

Conclusion:

Apricot spinach salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with nutrients, including vitamins A, C, and K, and fiber. The apricots add a sweet and tangy flavor to the salad, while the spinach provides a healthy dose of greens. This salad is also very easy to make, and it can be prepared in just a few minutes. So next time you are looking for a healthy and delicious salad, give apricot spinach salad a try.