Grilled Pear Walnut Quinoa Salad (Printable Version)

Smoky grilled pears meet nutty quinoa and crisp greens in a honey-lemon dressed bowl.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Fruits & Vegetables

03 - 2 ripe but firm pears, halved and cored
04 - 1 tablespoon olive oil (for brushing pears)
05 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
06 - 1 small red onion, thinly sliced
07 - 1/3 cup dried cranberries

→ Nuts & Cheese

08 - 1/2 cup walnuts, roughly chopped
09 - 1/3 cup crumbled feta cheese (optional)

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon honey
12 - 1 lemon, juiced
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until all water is absorbed. Remove from heat and fluff with a fork. Allow to cool slightly while preparing remaining components.
02 - Preheat grill or grill pan over medium-high heat. Brush pear halves with olive oil. Place pears cut side down on the grill and cook for 2–3 minutes until distinct grill marks appear and fruit is slightly softened. Remove from grill and slice into wedges.
03 - Heat a dry skillet over medium heat. Add chopped walnuts and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool completely.
04 - In a small bowl, whisk together extra virgin olive oil, honey, lemon juice, and Dijon mustard until fully emulsified. Season with salt and freshly ground black pepper to taste. Set aside until assembly.
05 - In a large salad bowl, combine cooled quinoa, mixed salad greens, sliced red onion, dried cranberries, toasted walnuts, and crumbled feta cheese if using. Drizzle with honey-lemon vinaigrette and toss gently to evenly distribute all components.
06 - Arrange grilled pear wedges over the top of the salad. Serve immediately while pears are still slightly warm and quinoa retains its texture.

# Expert Advice:

01 -
  • The warm grilled pears against cool crisp greens is a texture revelation
  • It keeps beautifully for lunch the next day unlike most delicate salads
  • People assume you spent way more time on it than you actually did
02 -
  • Hot quinoa will wilt delicate greens so give it at least ten minutes to cool before tossing
  • The pears continue to soften after they come off the grill so dont wait too long to serve
  • This dressing makes enough for the whole salad but you might want extra on the table
03 -
  • Dont skip the step of toasting walnuts, the difference in flavor is massive
  • Let the dressing sit for five minutes before tossing to let flavors meld

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