Ingredients

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

Directions

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.

Serve immediately.

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