Perfect as a light lunch or even a meatless dinner option!
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate arils
1/2 cup chopped pecans
1/4 cup crumbled goat cheese
FOR THE MEYER LEMON VINAIGRETTE
1/4 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons freshly squeezed Meyer lemon juice
Zest of 1 Meyer lemon
1 tablespoon sugar
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.