• 2 cups cooked red quinoa
  • 2 cups chopped pickled or regular cooked beets
  • 1 cup pomegranate arils
  • 4 ounces goat cheese
  • ½ cup crushed or chopped pistachios
  • 2 cups chopped Opal® apples
  • 2 cups chopped fresh baby spinach
  • 4 ounces goat cheese
  • a handful of green onions or fresh herbs if you want
  • dressing of choice (see notes)

For Mason jar salads, layer in order: ½ cup quinoa, ½ cup beets, ¼ cup pomegranate arils, 1 ounce goat cheese, 2 tablespoons pistachios, herbs, ½ cup apples, and ½ cup spinach. Store in the fridge for as long as 4-5 days. When ready to serve, toss with the dressing.

If not making in Mason jars, toss everything together and serve immediately. I also recommend saving some pomegranate arils, crushed pistachios, and crumbled goat cheese to make it look pretty on top. :D
This recipe was developed by Pinch of Yum.