Pecan & Pear Salad

Pear salad

This recipe uses just a few ingredients, but it tastes great and provides the perfect blend of complete proteins, carbs and anti-oxidants.

Quinoa is great because even though it acts like a grain it is actually a seed, and a complete protein source. We recommend making a full batch over the weekend when you have some extra time so you can have it ready to throw into recipes throughout the week. If you do that this awesome recipe won’t even take any actual cooking day of!

Pecan & Pear Salad

You can either make it a chopped salad~ like our picture to the right, or a pretty “whole” salad like the one above!

Makes 1 serving… or you can make a larger batch like the picture to the right!!  Triple your ingredients :)

  • 1 Cup Baby Spinach Leaves
  • 1/4 Cup Quinoa, cooked according to package instructions
  • 10 Pecans
  • Handful of Grapes
  • 1 Sliced Pear
  • 1 Lemon
  • 2 tsp. Balsamic Vinegar
  • Optional~ 4 oz Chicken, Shrimp or Tempeh
  • Optional~ 3 tbs Garbonzo Beans

Place spinach, quinoa and pecans into a bowl. Squeeze juice from lemon over the salad and drizzle with balsamic vinegar. Toss and serve or put in a tupperware to take with you :)  We love chopping our salads by grabbing scissor handles with each hand. It’s much easier!

This is perfect for meal 3 on the Tone It Up Nutrition Plan!  You can also alter it to your needs for meal 4 or 5 on the plan too :) 

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  • Caroline

    When the recipe says 1/2 cup Quinoa (cooked), does it mean that you should cook 1/2 cup of raw Quinoa or that you take 1/2 cup of already cooked Quinoa (huge portion difference!)????

    • Kim

      That’s a really good question, I’m wondering about that too now!

    • Ella

      Pretty sure they mean already cooked. :)

  • M

    Currently loving all the salads in the Nutrition Plan. Just made the Peacan, Peach and Quinoa salad – sooooo good!

    I’ll defs be making this one later in the week. Thanks K&K!