This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it'll have no trouble finding a spot on your Christmas menu... but really, no need to save it for the occasion: it's just as spectacular any other day of the year!
In a large mixing bowl, combine the cooked quinoa, orange chunks, spinach leaves, sliced water chestnuts, roasted cashews and seeds from half a pomegranate.
In a small container or measuring cup, combine the evoo, acv, Dijon mustard, honey, minced garlic, fresh herbs, salt and pepper and mix vigorously with a whisk, until well combined and slightly emulsified.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately or, if time permits, place your salad in the fridge for a couple of hours to allow all the delicious flavors to meld and fully develop.
Leftovers will keep in the refrigerator for up to a couple of days.
*Or cook 1 cup of dry quinoa according to directions on package and let cool completely.