Step 1

Cook dry QUINOA according to package instructions; allow to cool.

Step 2

In the oven:Peel skin, chop into cubes, toss in extra virgin olive oil, and bake at 400° until tender (about 10-14 minutes); allow to cool before adding to the salad.In the microwave:Pierce raw SWEET POTATO several times with a knife; place in the microwave; cook on high until tender (5-8 minutes); allow to cool; remove skin; chop into bite-sized pieces; allow to cool before adding to the salad.

Step 3

Place PEPITAS on a baking tray under low-flame broiler in oven or toaster oven; gently toast until fragrant (be careful, they burn easily).

Step 4

In a bowl, whisk together APPLE CIDER VINEGAR, OLIVE OIL, MAPLE SYRUP, SALT, and PEPPER; cover and chill up until needed.

Step 5

To serve, toss together QUINOA, SWEET POTATO, ARUGULA, PUMPKIN SEEDS, POMEGRANATE ARILS, DRIED CHERRIES, and VINAIGRETTE.