Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds

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Caleb has decided he doesn’t need to nap anymore. Ok, I will give him a little credit, he usually falls asleep for 20-30 minutes, but then he is wide awake and ready to play. I admire his energy, but it makes it difficult for mama to get things done. My work and personal time are very limited these days…and that includes my lunch time. I try to keep my lunches simple because I never know how much time I will have to cook or eat. This Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds is a new staple lunch for me. It is healthy, easy to make, and satisfying.

I fell in love with roasted grapes when I made this Roasted Grape, Blue Cheese, & Honey Crostini during the holidays. They are so good and I loved them in this salad. To make the salad, I roasted a pan of grapes and pears that I drizzled with honey. While the fruit was roasting, I cooked up some quinoa to add some hearty substance and protein to the salad. I also chopped up some almonds for a little protein, crunch, and heart healthy fat. I combined all of the ingredients in a pretty little bowl and whisked together a simple Lemon-Honey salad dressing to finish off my salad. It was the perfect lunch and I managed to make and eat most of it while Caleb was sleeping, he sat on my lap for the last few bites:)

I made enough salad so I would have leftovers and this salad was just as tasty the next day. Every day is an adventure with our little guy, but that is all part of the fun. He keeps me going and I love our time together. I do appreciate the days when I can sit down and enjoy a Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds. I need the nourishment to keep up with our sweet pea. He is a little Energizer bunny:)

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.

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

  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.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This looks delicious! And try Becoming baby wise, if you would like to have a nice little napper.
    🙂 It is a great book for guidelines on how to train kids to sleep well from the get-go.

  2. My boyfriend never looks at the pantry before grocery shopping. So we ended up with more quinoa than we need… Which I’m not so upset about now after reading this. Delish!

  3. I love warm whole grains on a spinach salad. I found a 90 second bag of organic cooked brown rice and quinoa that works great for me, someone who’s trying to make a healthy lunch with a baby on my hip. I’ll have to try the roasted grapes some time. We always have those in the fridge for after school snacks.

  4. Love the salad, but I could use some help from anyone willing to answer. I’ve made quinoa several time, each time it comes out very sticky, not fluffy as others describe. I’ve tried two different variety, still no luck. Any suggestion on what I’m doing wrong?

  5. The grapes and pears roasted with honey made this salad way too sweet, even with the citris dressing.
    Love the Quinoa and spinach but the grapes and pears roasted just didn’t do it for me.

  6. Just got around to making this, and it’s delicious! I made quite a bit extra of the pears & grapes; I’m sure I can find a delicious way to use those. I also found that I needed a little bit more dressing than this made, although that may just be my tastes. Thanks for this unique idea for a healthy lunch… love your site!

  7. This is new favorite way to eat quinoa! It is so delicious. The roasted grapes and pears tasted like candy! I didn’t have any spinach so I added roasted broccoli for some green, but next time I’ll definitely use spinach. Love this recipe!

  8. I made this for my parents as a side to a 5 hour roast spiced lamb shoulder over the weekend. My dad is a hearty meal man, but this salad and lamb combo went down a treat and earned unusual levels of praise! I had the salad for lunch the next day with the leftover lamb tossed through – super delicious! Thanks so much for such an amazing recipe!!!

  9. I was standing in Trader Joe’s wondering what on earth I would make for my daughter’s first grade potluck tonight (I had promised a ‘giant salad’ <— smartly vague but still I had committed to something salad…) and I Googled 'spinach grape salad' and aimed for something WITHOUT the seemingly requisite Balsamic… voila, your recipe turned up and I've made something lovely, healthy, organic and best of all EDIBLE, woot! Thank you 🙂

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