Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds
Rating
0 out of 5 stars
(0)
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 tablespoons 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
How would you rate this recipe?
Preparation
Step 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.
Step 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.
Step 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.
Step 4
In a salad bowl, combine spinach, roasted grapes, pears, quinoa, and chopped almonds. Drizzle salad dressing over salad and toss until coated.
Step 5
Save recipe for the next time?
Chef's notes
The salad was just as tasty the next day.
