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Mexican Spinach Salad

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 2 Salads 1x


This delicious spinach salad with quinoa, black beans and roasted delicata squash combines flavors that are as tasty as they are nutritious.


  • 1 medium delicata squash, cut into 3/4" thick rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 5 oz baby spinach, thoroughly washed and dried
  • 1 1/2 cups cooked quinoa ( here we used tricolor quinoa)
  • 1 cup canned black beans
  • 1 cup frozen organic corn kernels, thawed
  • 1 cup shredded carrots
  • For the Dressing (makes about 1/2 cup)
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp brown mustard
  • 1 tsp maple syrup (optional)
  • 1 tsp ground cumin
  • 1/8 tsp salt (or to taste)


  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange delicata squash rounds on top, drizzle with olive oil and salt. Bake for 55 minutes, flipping them over half way through
  2. Place baby spinach in a large salad bowl. Add quinoa, beans, corn and carrots
  3. To prepare the dressing, combine all the ingredients in a glass jar with a lid and shake vigorously (you can also use your blender)
  4. Pour dressing over the salad and toss well until everything is coated
  5. Divide salad into two bowls and top with warm roasted delicate squash