Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees F.
  • EQUIPMENT:

Step 2

  • Combine grapes and pears in a small bowl.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Drizzle with honey and stir until fruit is well coated.
  • INGREDIENTS:

Step 4

  • Place fruit on a large greased baking sheet. Roast fruit for 15-20 minutes, or until grapes are slightly shriveled and pears are soft.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 5

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 6

  • Pour quinoa into a medium bowl and fluff with a fork.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • Let cool to room temperature.

Step 8

  • 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.
  • INGREDIENTS:

Step 9

  • In a salad bowl, combine spinach, roasted grapes, pears, quinoa, and chopped almonds.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Drizzle salad dressing over salad and toss until coated.
  • INGREDIENTS: