Staring at a bowl of baby pears on the counter I decided I was going to grill them for a dinner salad. I love beets and thought the color would make a bright, beautiful dressing to pair with the pears. Looking to add some texture and crunch I knew Karmalized Vega Savi Seeds would do just the trick while adding some complete protein and omega-3.


Grilled Pear Spinach Salad

Makes 4 servings

8-10c organic baby spinach

4 small pears

1/3c caramelized sacha inchi seed, Savi Seeds, rough chopped (used Vega Savi Seeds, Karmalized)

Balsamic Beet Vinaigrette (recipe below)


Slice pears horizontally from outside to core, removing core from slices with seeds. Heat grill to high. While grill is warming up prepare dressing. When grill is hot grill pears on medium- high until they have slightly softened and have grill marks, flip grilling both sides.


Plate spinach topping with grilled pears. Drizzle with Balsamic Beet Vinaigrette and sprinkle with Savi Seeds. Enjoy!


Balsamic Beet Vinaigrette

makes 4-6 servings

1 small/medium cooked beet (used 1 Love Beet)

1/4c olive oil

2 TBSP white balsamic vinegar

1/2 lemon juiced

1 clove garlic, minced

pinch of sea salt

fresh ground black pepper to taste


In a Vitamix or high-speed blender blend beet, balsamic, lemon juice, garlic, salt and pepper until smooth. Stream in olive oil while blending until incorporated.