Winter Salad

 

‘Tis the season for persimmons and pomegranate seeds! I love these fruits this time of year, not only for their flavor but also because they add such vibrant color to salads. This salad is hearty, colorful and delicious. A perfect lunch on it’s own, or make as a side salad with your holiday dinner.

Ingredients:
green leaf lettuce
arugula
pomegranate seeds
persimmons
toasted almonds
avocado
crispy quinoa
balsamic dressing

To make the crispy quinoa, prepare quinoa as you normally would on the stovetop. Refrigerate overnight so the quinoa gets dry enough to crisp up. Place a thin layer on a baking sheet, spray lightly with olive oil and add a dash of salt and pepper. Bake at 400 degrees until quinoa gets crispy.

 

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