Winter Salad with Pear and Pomegranate

When I'm planning my week's lunches, I often shy away from salads because I convince myself that it won't be enough food, or that they won't be as good as I want them to be.  A few years ago, I threw this salad together and it proves both of the above fears unfounded. It also shows that winter salads can be a dream, not just a sad echo of summertime.  It's my favorite desk lunch for this time of year, a welcome contrast to holiday potlucks and winter's more carb-heavy offerings.

Spinach
Pear (I've happily substituted apple as well)
Pomegranate Arils
Pecan Pieces
Cooked Quinoa (I use red here)
Feta
Olive Oil
Balsamic

I unfortunately don't have exact measurements for you, because I think most of us like different proportions in our salad and I tend to just make one serving.  I wash my spinach and cut it with clean kitchen shears into small pieces.  Then I cube the pear and remove the arils from pomegranate before adding them, the pecans, and the quinoa.  Last, I crumble the feta over the salad and drizzle it with olive oil and balsamic vinegar.