Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds
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Course
Main Course, Salad
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Vegetarian, Vegan, gluten-free
Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds
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Spinach salad with quinoa, roasted grapes, pears, almonds, and a simple Lemon-Honey dressing. This salad is great for lunch or dinner.
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Ingredients
- 2 cups grape red, seedless
- 2 pear chopped, large, Bartlett
- 1 tablespoon honey
- 2 cups water
- Pinch of sea salt
- 1 cup quinoa rinsed and drained
- 8 cups spinach fresh
- 1/2 cup almonds chopped
- For the Lemon-Honey Dressing:
- 2 tablespoon olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 1/2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- 1. Preheat oven to 400 degrees F. Combine grapes and pears in a small bowl. Drizzle with honey and stir until fruit is well coated. Place fruit on a large greased baking sheet. Roast fruit for 15-20 minutes, or until grapes are slightly shriveled and pears are soft.
- 2. While the fruit is roasting, cook the quinoa. In a large pot, bring 2 cups water to a boil. Season water with a pinch of sea salt. Stir in quinoa and cook until water is evaporated and quinoa is tender, about 20 minutes. Pour quinoa into a medium bowl and fluff with a fork. Let cool to room temperature.
- 3. To make the Lemon-Honey Dressing: combine olive oil, lemon juice, honey, salt, and pepper in a small jar with a tight-fitting lid, close, and shake until well combined.
- 4. In a salad bowl, combine spinach, roasted grapes, pears, quinoa, and chopped almonds. Drizzle salad dressing over salad and toss until coated.
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