Quinoa Arugula Pear Salad with Citrus Dressing + Spiced Seeds | Natalie Cooks

Ingredients

• 12-16 oz carrots, peeled, cut into bite-sized pieces ((about 5)*)
• 1 tsp olive oil
• ¼ tsp kosher salt
• 1 cup quinoa
• 6 cups loosely packed arugula
• 1 firm pear (like Bosc), core removed, thinly sliced (or chopped)
• ½ cup feta cheese ((optional))
• 1 cup pumpkin and/or sunflower seeds
• 1 tsp ground cumin
• 2 tsp olive oil
• ½ tsp ground cinnamon
• ⅓ cup olive oil
• ¼ cup fresh squeezed orange juice ((about 2 navel oranges))
• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• ½ tsp kosher salt
• 1/2 tsp black pepper
• *Carrots are optional, I just loved warm roasted veggies in salads!
• Note: ~ a little meal prep makes this salad a breeze to throw together. Toast your seeds, roast your carrots, cook your quinoa, and make your dressing ahead (or pick and choose a few).