Prepare the dressing by mixing all ingredients in a small Cuisanart, slowly pouring in olive oil until emulsified. Or whisk vigorously by hand in a small bowl. Set aside.
Rinse 1/2 cup quinoa under cold water for 1 minute. Add 1 Tb olive oil to a pan, heat and add quinoa to the pan, toasting the quinoa for about 1 minute. The water will start to evaporate off the rinsed quinoa.
Add 1 cup water and a few dashes of salt. Bring to a boil, cover and turn down heat to medium-low. Cook until quinoa is just tender, about 10-12 minutes. Drain and set aside.
Toast the hazelnuts, about 5 min at 350F. Set aside.
To plate the salad, divide greens and pear slices amongst 4 salad plates. Lightly sprinkle with quinoa, hazelnuts, feta, pomegranate seeds. (about 2 tsp of each is all you need) Add a drizzle of dressing, salt and pepper to taste.
Voila! A nice light and fancy salad for your meal!
Fall Salad with Pear, Pomegranate & Orange Vinaigrette
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.