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Maple Roasted Peach, Quinoa + Spinach Salad

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


Roasted Peaches

  • 3 ripe peaches
  • 1-2 T pure maple syrup
  • 1 T coconut oil
  • sea salt


  • 5 c baby spinach or mixed greens
  • 1 c cooked quinoa
  • 1/4 c sliced red onion
  • 1/3 c raw pecans chopped


  • 2 T extra virgin olive oil
  • 1 1/2 T balsamic vinegar
  • Juice of 1 lemon
  • 1/8 tsp ground mustard
  • 1/8 tsp garlic powder
  • sea salt and cracked pepper to taste


  • Preheat oven to 400°F.
  • Halve peaches and remove pits. Slice into 1/2 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!


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