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Maple Roasted Peach, Quinoa + Spinach Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4
Author: Lorie Yarro

Ingredients

Roasted Peaches

Salad

  • 5 c baby spinach or mixed greens
  • 1 c cooked quinoa
  • ¼ c sliced red onion
  • c raw pecans chopped

Dressing

Instructions

  • Preheat oven to 400°F.
  • Halve peaches and remove pits. Slice into ½ inch slices.
  • Toss peaches in coconut oil to coat evenly.
  • Arrange peaches in a single layer evenly on a baking sheet lined with parchment.
  • Roast for 15 minutes flipping halfway through.
  • At the end of 15 minutes, remove pan and brush peaches with maple.
  • Place back in oven and heat for another 5 minutes.
  • Remove from oven and grind sea salt lightly over peaches.
  • Place pecans on pan and heat for about 5 minutes to toast.
  • While peaches are cooking, toss together onion, quinoa, and spinach or greens.
  • Whisk together dressing ingredients.
  • Add peaches to the salad and toss to mix.
  • Add in toasted pecans.
  • Dress and toss to coat using desired amount of dressing.
  • Enjoy!

Notes

You can wait to dress the salad until serving as well!