Salad:

A few handfuls of arugula
A few handfuls of spinach
½ pear, sliced into thin slices
2 Tbsp chopped pecans
¼ cup cooked lentils 
¼ cup pomegranate seeds
¼ cup feta or goat cheese

Dressing:

2 Tbsp Dijon mustard
¼ cup olive oil
2 Tbsp maple syrup
¼ tsp cinnamon
Salt and pepper

Pour a desired amount of dressing onto the salad and toss. Store the rest in the fridge.

Recipe by Maria Roberts (@spinach4breakfast), courtesy of USA Pears.

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