INGREDIENTS
1 1/2 cups
cooked quinoa
5 oz
baby kale or spinach
1
apple, diced
1
orange, peeled, segmented and diced
1/3 cup
pomegranate seeds
1/4 cup
sliced almonds, toasted
2 oz
goat cheese, crumbled
3 tbsp
champagne vinegar or white wine vinegar
1 1/2 tbsp
olive oil
1 tbsp
minced shallot
2 tsp
dijon mustard
2 tsp
honey
Kosher salt and fresh ground black pepper