Add the greens to a large bowl. Top with the apples, hazelnuts, pomegranate, and avocado.
70 grams rucola (rocket/arugula), 2 medium apples, 100 grams maple roasted hazelnuts, 1/2 a pomegranate, 1 avocado
To make the vinaigrette, add the oil, vinegar, maple syrup, mustard, cinnamon, salt, and pepper to a jar. Screw the lid on and shake until very well mixed and fully combined.
60 ml olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon maple syrup, 1/2 teaspoon Dijon mustard, 1/4 teaspoon cinnamon, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
Top the salad with the vinaigrette and toss to coat. Serve immediately.
Leftovers will keep for up to one day in a sealed container in the refrigerator.