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Ingredients

• Salad
• 4 cups baby spinach rinsed
• ½ apple chopped
• ½ cup cooked quinoa (see how to cook here)
• ¼ chopped red onion
• ½ cup pomegranate seeds
• 2 tbsp crumbled blue cheese
• optional: a handful of toasted (or candied) pecans
• ¾ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tsp apple cider vinegar
• 1 tsp maple syrup (honey or agave nectar can be substituted)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp Italian seasoning

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Salad

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Step 1

• In a medium bowl place spinach, then top with quinoa, pomegranate, onions, apple and blue cheese.
• INGREDIENTS:
  
• EQUIPMENT:
  

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Step 2

• Add candied (or toasted) pecans (optional).
• INGREDIENTS:
  

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Dressing

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Step 1

• Whisk all dressing ingredients in a bowl to blend well.
• EQUIPMENT:
  

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Step 2

• Drizzle dressing over salad and serve.

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