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Detox Berry Quinoa Spinach Salad with Sweet Shallot Vinaigrette

  • Author: Krista
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4-5 1x
  • Category: Salad, Gluten Free, Vegetarian, Side Dishes, Meatless Monday

Scale

Ingredients

Dressing:

  • 1/4 cup of shallots, diced
  • 1 teaspoon of olive oil
  • 1 teaspoon of dry basil
  • 1 tablespoon of honey
  • 1/4 cup of red wine vinegar
  • 1/2 cup of olive oil
  • salt & pepper

Salad Ingredients:

  • 10 oz. of baby spinach
  • 4 oz. of crumbled goat cheese
  • pint of blackberries
  • pint of strawberries, hulled and quartered
  • 1 cup of raw pecans
  • 1 cup of cooked quinoa

Instructions

  1. Heat a small saute pan over medium high heat. Add olive oil and diced shallots.
  2. Saute for 4-5 minutes until translucent. Set aside.
  3. In a small bowl add dry basil, honey, red wine vinegar, salt & pepper. Whisk together.
  4. Add in the sautéed shallots and slowing pour in olive oil while whisking.
  5. Evenly distribute baby spinach, strawberries, blackberries, cooked quinoa, pecans, and crumbled goat cheese between 4-5 plates.
  6. Drizzle the sweet shallot vinaigrette over each salad and serve! 🙂


Nutrition

  • Serving Size: 1 salad
  • Calories: 416
  • Sugar: 11 g
  • Sodium: 145 mg
  • Fat: 33 g
  • Carbohydrates: 25 g
  • Fiber: 9 g
  • Protein: 8 g
  • Cholesterol: 6 mg