Pomegranate Quinoa Arugula Salad with Steak

For the salad

• 6 oz. baby arugula (or mixed greens)
• 1 lb. steak strips
• 1 Tbsp olive oil
• 1/2 C uncooked quinoa
• 1/2 red apple, diced
• 56g (2 oz) goat cheese crumbles
• 56g (2 oz) pistachios, chopped
• 150g (2/3 C) pomegranate seeds

For the dressing

• 1/4 C apple cider vinegar
• 3 Tbsp sugar free maple syrup
• 1 Tbsp dijon mustard
• 2 tsp avocado oil mayo
• Fresh cracked black pepper

1. Add 1 cup water to a small saucepan and bring to a boil. Add the quinoa, then reduce heat to low, cover with a lid, and cook 15-20 minutes. Remove from the heat and fluff with a fork before serving.
2. Head the olive oil in a large skillet to medium high heat. When the pan is hot, add half of the steak strips in a single layer and season with salt and pepper. Make sure not to overcrowd the pan. Cook for one minute, then flip and cook an additional minute. Remove and repeat with the remaining steak. Let the steak cool for 5 minutes before serving.
3. Make the dressing by combining all ingredients in a mason jar or bowl and emulsify until smooth. Season with salt and more pepper as needed.
4. In a large mixing bowl, toss all salad ingredients together with the dressing.* Divide into 4 portions** and enjoy!

*If not serving immediately or saving for multiple meals, add the dressing to each individual serving when ready to eat.

**If serving as a side salad, don't bother portioning. This recipe makes 8 side salads or 4 large salads.

Nutrition facts are a calculated estimate of 1/4 of the salad, which is considered a large, meal-sized serving. If serving as a side salad, this would serve 6-8 people.