To make the quinoa, add ½ cup of water to a small saucepan and add
quinoa. Bring to a boil, cover and reduce heat and simmer for about
13 minutes. Remove from heat, keeping quinoa covered, and allow it
to sit for about 5 minutes then fluff quinoa with a fork.
In a large bowl, mix together the kale, quinoa, pomegranate seeds,
dried cranberries and walnuts.
To make the dressing, whisk together olive oil, apple cider vinegar,
Dijon mustard, honey, salt and pepper in a small bowl.
Pour dressing over the salad and toss together until evenly coated.
Top with additional pomegranates, cranberries and walnuts as
desired, serve and enjoy!