Pomegranate, Arugula, and Quinoa Salad
Prep time: 15 minutes // Total Time: 15 minutes
1 4.5 oz container Bowery Arugula
1 cup cooked quinoa
1 small red onion, diced
½ cup pine nuts
¾ cup pomegranate seeds
4 oz feta cheese, cubed
1/4 cup balsamic vinegar
3/4 cup olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
Combine all salad ingredients in a large bowl. Toss gently. In a separate bowl, combine dressing ingredients. Pour dressing over salad and enjoy!
Recipe developed by Sylvia Jezowski of Frolic Through Life for Bowery Farming.