Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
1/2 cup raw quinoa such as Beleaves
2 tablespoons oil
1 (3.5-ounce) box spring mix
2 cups fresh cauliflower florets
1 cup pomegranate arils
2 Persian cucumbers
1/2 cup French fried onions
Cook the quinoa according to package instructions.
Spread the cooked quinoa on a large baking sheet. Toss with oil and bake at 400 degrees Fahrenheit for 15 minutes. Mix and spread flat. Bake for an additional 15 minutes or until crispy. Set aside to cool.
Break the cauliflower into small bite-sized pieces. Cut the cucumbers in half lengthwise and use a spoon to scoop out the seeds. Cut the deseeded cucumbers into medium-sized slices.
In a large salad bowl, add the spring mix and top with cauliflower, pomegranate arils, and sliced cucumbers. Top with crispy quinoa and Beleaves Pomegranate Vinaigrette. Right before serving, add the French-fried onions.
Sponsored by Beleaves
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
If I can’t get the Pom vinaigrette what can I make instead