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  • 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



  • 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!

A Bright Moment

A Bright Moment


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