Pear Quinoa Salad
Ingredients
The salad
-
4
pieces
Red Bartlett pears
-
10
cups
mixed spinach and arugula
-
1
cup
cooked quinoa
-
4
ounces
goat cheese or nut cheese
-
¼
cup
toasted walnuts
The dressing
-
2 ½
cups
white wine
-
¼
cup
coconut palm sugar or organic sugar
-
½
cup
balsamic vinegar
-
1
piece
shallot (chopped) or 1 tablespoon red onion
-
4
cloves
garlic (minced)
-
½
teaspoon
salt
-
¼
teaspoon
fresh ground pepper
-
½
cup
olive oil
Instructions
- Combine wine and sugar in a medium saucepan and bring to a boil.
- Prepare the pears by cutting their bottoms straight across and placing them in the saucepan. Add water if necessary to half-submerge the pears. Cover and poach until soft, about 35 minutes. Allow to cool, then slice and discard the core.
- While the pears are poaching, prepare the dressing by blending vinegar, shallot, garlic, salt, and pepper. Gradually add olive oil while blending.
- Assemble the salad by mixing the greens, quinoa, goat cheese, and sliced pears. Toss with the desired amount of dressing.
- Top the salad with toasted walnuts before serving.
Nutrition Facts (estimated)
Servings
8
Calories
364
Total fat
19g
Total carbohydrates
30g
Total protein
5g
Sodium
247mg
Cholesterol
6mg
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