Heart-Smart Quinoa and Kale Salad

SPICED WALNUTS 

Fresh Thyme avocado cooking oil spray 

½ cup walnut halves  

1 Tbsp. Fresh Thyme organic maple syrup  

½ tsp. Fresh Thyme organic crushed chili peppers  

¼ tsp. Fresh Thyme organic chili powder 

¼ tsp. Fresh Thyme ground organic cinnamon 

¼ tsp. Fresh Thyme fine sea salt 

VINAIGRETTE   

3 Tbsp. Fresh Thyme 100% pure avocado oil  

2 Tbsp. fresh lemon juice  

2 tsp. Fresh Thyme organic maple syrup  

1 tsp. Fresh Thyme organic Dijon mustard  

SALAD  

1 (5 oz.) pkg. BeanVIVO edamame-and-quinoa salad protein booster  

6 cups baby kale 

4 cups tightly packed torn curly green kale   

1 small avocado, seeded, peeled, and sliced  

½ cup pomegranate arils  

¼ cup Fresh Thyme finely shaved Parmesan cheese  

1. For walnuts, preheat oven to 350°F. Line a small rimmed baking pan with parchment paper and lightly spray with cooking spray. Set aside.
2. In a medium bowl, stir together walnut halves, maple syrup, crushed chili peppers, chili powder, cinnamon, and sea salt. Transfer to prepared baking pan. Bake for 5 minutes. Stir; bake for 5 minutes more. Remove from oven; let cool.
3. For vinaigrette, in a small bowl, whisk together avocado oil, lemon juice, maple syrup, and Dijon. Refrigerate until ready to serve.   
4. For salad, in a small nonstick skillet, cook and stir edamame-and-quinoa salad booster over medium heat for 5 to 7 minutes or until crisp; set aside to cool. 
5. In a large bowl, place kale; drizzle with ¼ cup vinaigrette. Gently massage by rubbing between fingers until kale is dark green and tender. Top with spiced walnuts, toasted salad booster, avocado, pomegranate arils, and Parmesan cheese. Serve with remaining vinaigrette. 

Each serving contains: 410 calories, 30 g fat, 4.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 330 mg sodium, 31 g carbohydrates, 10 g fiber, 9 g sugar, 11 g protein. Daily values: 0% vitamin D, 20% calcium, 15% iron, 20% potassium.