for the salad:
1 1/3 cups of chopped pear
¾ cup of sliced red onion
¾ cup of pomegranate arils
1 cup of cooked quinoa
2/3 cup of coarsely chopped walnuts
3 ounces of organicgirl© SUPERGREENS
for the maple cider vinaigrette:
½ cup of extra virgin olive oil
3 tablespoons of pure maple syrup
1 tablespoon of dijon mustard
1 tablespoon of apple cider vinegar
salt and pepper, to taste
to make the maple cider vinaigrette, in a small bowl whisk the olive oil, maple syrup, dijon mustard and apple cider vinegar. season with salt and pepper, to taste.
to make the salads, divide the dressing, pear, onion, pomegranate arils, quinoa, walnuts and salad mix between 4 medium-sized mason jars, layering in that order. cover the jars and place in refrigerator until ready to serve. when ready to serve, pour the ingredients from the jar into the bowl, mix to blend and enjoy. the jars will keep for 2-3 days. if you prefer, reserve the dressing on the side and add just prior to serving.