How to Make Winter Citrus and Pomegranate Grain Bowl

• Rinse and cook your choice of quinoa or farro according to package instructions. Typically, quinoa requires 15 minutes on the stovetop, while farro may take up to 30 minutes. Fluff them with a fork when done.
• Slice the oranges and grapefruit into bite-sized segments. If you’re using a whole pomegranate, carefully remove the arils to ensure you have a generous handful for your bowl. Aim for vibrant colors!
• In a small bowl, whisk together fresh squeezed orange juice, olive oil, apple cider vinegar, dijon mustard, and maple syrup. Mix until well combined and emulsion forms, usually within 30 seconds.
• In a large serving bowl, layer your cooked grains followed by the spring mix. Then add the orange segments, grapefruit segments, and pomegranate arils on top, creating a colorful display.
• If desired, sprinkle crumbled feta or goat cheese, candied pecans, and bacon crumbles over the salad. This will enhance the flavor profiles and add texture to every bite.
• Pour the dressing over the assembled bowl just before serving to keep everything fresh and vibrant. Toss gently to coat without squishing the fruits.