Maple Roasted Peach, Quinoa + Spinach Salad
pure maple syrup
baby spinach or mixed greens
sliced red onion
extra virgin olive oil
Juice of 1 lemon
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.
You can wait to dress the salad until serving as well!