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. 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. 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. In a salad bowl, combine spinach, roasted grapes, pears, quinoa, and chopped almonds. Drizzle salad dressing over salad and toss until coated.