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Maple Roasted Peach, Quinoa + Spinach Salad
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Servings:
4
Author:
Lorie Yarro
Ingredients
Roasted Peaches
3
ripe peaches
1-2
T
pure maple syrup
1
T
coconut oil
sea salt
Salad
5
c
baby spinach or mixed greens
1
c
cooked quinoa
¼
c
sliced red onion
⅓
c
raw pecans
chopped
Dressing
2
T
extra virgin olive oil
1 ½
T
balsamic vinegar
Juice of 1 lemon
⅛
teaspoon
ground mustard
⅛
teaspoon
garlic powder
sea salt and cracked pepper to taste
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!