1/4 c olive oil
1/4 c apple cider vinegar
zest of 1 lemon
3 T freshly squeezed lemon juice
1 T agave
Whisk together all vinaigrette ingredients; set aside, prepare salad.
4 c chopped kale
1 avocado, diced
1/2 c cooked quinoa
1/2 c pomegranate arils
1/2 c chopped pecans
1/4 c crumbled goat cheese
In a large bowl place kale; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour vinaigrette over salad and gently toss to combine.
Serve immediately.
