Pomegranate Salad with Quinoa
Ingredients
- 5 oz greens (we used Summer Crisp)
- 1 cup cooked quinoa
- 1 avocado, diced
- 1 apple, finely diced
- seeds of ½ pomegranate
- ¼ cup slivered almonds (skip or sub if you don’t use for Rosh Hashanah)
- 2 oz feta, shredded or crumbled (optional for dairy meal)
Sweet Pesto Dressing:
- 4 frozen basil cubes
- 4 tbsp olive oil
- 2 tbsp vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- 1 Splenda
- ½ tsp salt
Instructions
- Prepare the dressing. In a jar, combine all ingredients.
- Assemble the salad. Add quinoa first, then avocado, apple, and pomegranate. Add almonds and/or feta if using.
- Drizzle with dressing. Don’t toss until everyone is ready to eat!
