Salad
4 oz baby arugula
2 medium pears, diced
1 ½ cup cooked quinoa
½ cup dried cranberries
½ cup chopped pecans
1/3 cup crumbled goat cheese
2 scallions, thinly sliced
Dressing
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp honey
3 tbsp apple cider vinegar
Salt & fresh ground pepper, to taste
Cook the quinoa according to the package directions. To cool, place the quinoa in a fine sieve and run under cold water.
In a large bowl, combine the arugula, pears, cranberries, pecans, goat cheese and scallions.
In a small bowl, combine all the dressing ingredients and whisk until well combined.
Add the dressing to the salad and toss.