Cherry Quinoa Salad

Whisk the dressing: In a small bowl or jar, combine the balsamic vinegar, maple syrup, Dijon mustard, herbs, salt, and pepper. Slowly whisk in the olive oil until completely emulsified.

Combine the grains and fruit: In a large mixing bowl, toss together the cooled cooked quinoa, halved fresh cherries, and chopped dried cherries.

Incorporate the greens and cheese: Add the baby arugula and crumbled dairy-free feta to the bowl. Gently fold the ingredients to distribute them without bruising the greens. Finely slice ¼ cup of fresh mint leaves (chiffonade style) and fold them into the salad bowl.

Dress and serve: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently to coat all components evenly, then serve immediately.