Cook 8 oz quinoa according to the package instructions
8 oz quinoa
Allow it to cool completely before assembling the salad
Juice 2 lemons into a small dressing bowl.
2 lemons
Add 1/2 cup extra-virgin olive oil, 4 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tsp pink salt, ½ tsp ground black pepper.
1/2 cup extra virgin olive oil, 4 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tsp pink salt, 1/2 tsp ground black pepper
Whisk vigorously until the dressing is fully emulsified.
Place 1 cup candied pecans into a resealable sandwich bag.
1 cup candied pecans
Use a mallet to gently pound the nuts into bite-sized pieces.
Layer 5 oz arugula at the bottom of a large salad bowl.
5 oz arugula
Top the greens evenly with the cooled, cooked quinoa.
Scatter the crushed candied pecans, ⅓ cup pumpkin seeds, and 1/2 cup golden raisins across the top.
1/3 cup pumpkin seeds, 1/2 cup golden raisins
Toss the greens, grains, and toppings together.
Serve salad with the lemon vinaigrette on the side.
