• 2 cups cooked red quinoa
• 2 cups chopped pickled or regular cooked beets
• 1 cup pomegranate arils
• 4 ounces goat cheese
• ½ cup crushed or chopped pistachios
• 2 cups chopped Opal® apples
• 2 cups chopped fresh baby spinach
• 4 ounces goat cheese
• a handful of green onions or fresh herbs if you want
• dressing of choice (see notes)

For Mason jar salads, layer in order: ½ cup quinoa, ½ cup beets, ¼ cup pomegranate arils, 1 ounce goat cheese, 2 tablespoons pistachios, herbs, ½ cup apples, and ½ cup spinach. Store in the fridge for as long as 4-5 days. When ready to serve, toss with the dressing.