Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds
Ingredients
The salad
-
2
cups
red seedless grapes
-
2
large
Bartlett pears, chopped
-
1
tablespoon
honey
-
2
cups
water
-
1
pinch
sea salt
-
1
cup
quinoa, rinsed and drained
-
8
cups
fresh spinach
-
½
cup
chopped almonds
The dressing
-
2
tablespoons
olive oil
-
3
tablespoons
freshly squeezed lemon juice
-
1½
teaspoons
honey
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
Instructions
- 1. Preheat the oven to 400°F. Combine grapes and pears in a bowl, drizzle with honey, and coat well. Spread on a greased baking sheet and roast for 15-20 minutes until grapes are shriveled and pears are soft.
- 2. While the fruit roasts, cook quinoa by bringing water to a boil with a pinch of salt. Stir in quinoa and cook until tender, about 20 minutes. Fluff with a fork and let cool.
- 3. For the dressing, combine olive oil, lemon juice, honey, salt, and pepper in a jar. Shake until well mixed.
- 4. In a salad bowl, combine spinach, roasted grapes, pears, quinoa, and almonds. Drizzle with dressing and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
150mg
Cholesterol
0mg
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