• 200 g quinoa

• 500 ml water

• 1 apple, diced

• 1 pear, thinly sliced

• 1 kiwi, chopped

• ½ pomegranate

• 30 g chopped walnuts

• 3 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• 1 tsp honey

• Salt and pepper to taste

Get the ingredients ready.

Rinse the quinoa under running water until it runs clear. Dice the apple, slice the pear and cut the kiwi into pieces. Open the pomegranate and separate the seeds carefully. Chop the walnuts just before using them so they keep their aroma.

Cook the quinoa.

Place it in a saucepan with the water and a pinch of salt. Cook for 12 minutes over low heat, turn off the heat and let it rest covered. The quinoa will absorb the remaining water and turn light and fluffy. It’s rich in plant-based protein and minerals — perfect for a balanced salad.

Prepare the salad base.

Once the quinoa is cold, place it in the center of the plate as the foundation of the dish. Its light texture helps the fruit sit nicely without clumping.

Add the fruit.

Start with the diced apple, then layer the pear slices, and tuck the kiwi pieces between them for a pop of color. The mix of sweetness, acidity and freshness is what brings the dish together.

Add the pomegranate and walnuts.

Sprinkle the pomegranate seeds — they add color, antioxidants and crunch — and finish with the chopped walnuts for extra texture and healthy fats.

Make the vinaigrette.

Whisk together the olive oil, balsamic vinegar, honey, salt and pepper until emulsified. The honey softens the acidity and rounds out the flavors.

Toss and serve.

Drizzle the vinaigrette over the salad just before serving. A fresh, vibrant and energizing dish — ideal for this time of year.