Kale and Quinoa Winter Salad with Pears and Pomegranate | Heinen's Recipes

Ingredients

• ½ cup hazelnuts
• 1 pear, cut into ½-inch cubes
• 2 Tbsp. Heinen’s extra virgin olive oil, divided
• 1 Tbsp. Heinen’s fennel seeds
• 1 15 oz. can Heinen’s garbanzo beans, cooked
• 2 tsp. Heinen’s ground coriander seeds
• 1 tsp. Heinen’s paprika
• A dash of Heinen’s cayenne pepper
• 5 cups packed kale leaves, thick stems removed and chopped
• 2 2.4 oz. packages Heinen's organic cooked quinoa or 1⅓ cups cooked quinoa
• ½ cup pomegranate seeds
• Sea salt
• Black pepper
• ⅓ cup Heinen’s extra virgin olive oil
• ⅓ cup Heinen’s balsamic vinegar
• 1 lemon, zested and juiced
• 1½ Tbsp. Heinen’s pure organic maple syrup
• 1½ tsp. Heinen’s ground coriander seeds