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Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds

Spinach salad with quinoa, roasted grapes, pears, almonds, and a simple Lemon-Honey dressing. This salad is great for lunch or dinner.

Course: Main Course , Salad
Cuisine: Vegetarian , Vegan , gluten-free

Ingredients

  • 2 cups red seedless grapes
  • 2 large Bartlett pears chopped
  • 1 tablespoon honey
  • 2 cups water
  • Pinch of sea salt
  • 1 cup quinoa rinsed and drained
  • 8 cups fresh spinach
  • 1/2 cup chopped almonds
  • For the Lemon-Honey Dressing:
  • 2 tablespoon olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. 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. 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. 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. 4. In a salad bowl, combine spinach, roasted grapes, pears, quinoa, and chopped almonds. Drizzle salad dressing over salad and toss until coated.