Ingredients
- 5 oz. Josie Organics Baby Spinach
- 1/2 cup Mozzarella or Burrata, sliced into bite-sized pieces
- 1 cup Carrots, roasted or steamed until tender
- 1 cup Quinoa, cooked and cooled to room temperature
- 1/2 cup Honeycrisp or Pink Lady Apples, finely chopped
- 1/4 cup Pomegranate Seeds
- Pecans, for garnishing
- Roasted Pumpkin Seeds, for garnishing
- 2 tbsp. Olive Oil
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Maple Syrup
- 1 tsp. Dijon Mustard
- 1 tsp. Italian Herb Seasoning
- Salt & Black Pepper, to taste
Servings: 4-5
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Directions
-
1
In a small bowl, whisk the olive oil, apple vinegar, maple syrup, dijon mustard, and herb seasoning together. Adjust to taste with salt and black pepper.
-
2
In a large bowl, toss together the remaining ingredients. Drizzle the salad dressing on top and toss once more to combine. Transfer to a serving dish before topping with roasted pumpkin seeds and pecans. Enjoy!
