INGREDIENTS

 

3 c. lightly packed spinach or spring mix greens

¼ c. cooked quinoa

1 small or medium apple, cut into chunks

2 tbsp. pepitas (pumpkin seeds)

3 tbsp. dried cranberries

3 tbsp. pecans (halves or chopped)

 

For the vinaigrette:

1 tsp. minced shallot

2 tbsp. balsamic vinegar

3 tbsp. extra-virgin olive oil

pinch of salt and freshly ground pepper

 

INSTRUCTIONS

 

1. Add greens to a large dinner plate or salad bowl. Top with the cooked (and cooled) quinoa, apple chunks, pepitas, dried cranberries and pecans.

 

2. To make the vinaigrette, combine the shallot and vinegar in a small mixing bowl, whisk to combine. Slowly add the olive oil by pouring in a steady stream, whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.

 

Serves 1