Spinach & Quinoa Salad with Blood Orange Vinaigrette Recipe

Say goodbye to boring salads and a big hello to this Spinach & Quinoa Salad with Blood Orange Vinaigrette!

This flavorful, nutritious mix is equally at home as the first course of a high-end, holiday dinner party, or as a workday lunch at the office - inevitably drawing the envy of your coworkers. 😎

No matter the context, this salad will leave you satiated, energized, and wanting seconds!

Ingredients:

- 2 Cups Cooked Tricolor Quinoa

- 4 Cups Fresh Spinach

- 1 Pear, diced

- 1 Apple (diced)

- 1 Blood Orange (peeled and diced)

- 1/3 Cup Slivered Almonds

- 1/2 Cup Pomegranate Arils

- 1/4 Cup Sliced Scallions

Dressing:

- 2 Tbsp Big Horn Blood Orange Olive Oil

- 2 tbsp Big Horn Cascadian Wild Raspberry, Cara Cara Orange, or Grapefruit Balsamic Vinegar

- 1/8 Tsp Garlic Powder or 1 Small Clove (minced)

- Pinch of Salt and Pepper

Directions:

Step 1: Whisk dressing ingredients together. Adjust seasonings per preference; set aside.

Step 2: Stack spinach leaves together in "stacks".

Step 3: Thinly slice spinach to create shredded greens.

Step 4: In a large bowl, combine spinach, fruit, quinoa, and almonds.

Step 5: Pour ½ of dressing over top and toss well to combine. Add additional dressing as desired and enjoy immediately.

Recipe and picture: @compstonkitchen