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.