We start by making the Champagne Vinaigrette. Add all the ingredients (except the EVOO, Salt & Pepper) in a medium bowl and mix well. Slowly drizzle the oil while whisking until the dressing has well emulsified. Season with the salt & pepper. Can be made upto a weeks’ in advance and kept refrigerated.
In a medium skillet over medium fire, add the flaked almonds and with frequent movements toss until a bit charred and fragrant. Remove from fire and let cool. Keep aside.
Wash thoroughly the quinoa with cold water and add them in a medium pot filled with the chicken broth plus more water to 4 cm above the level of the quinoa. Bring the water to a boil, reduce the heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine sieve and place under running water to stop the cooking. Keep aside.
Add to a serving bowl the quinoa, ¾ of the pomegranate, ¾ of the cranberries, ¾ of the Feta, ¾ of the sundried tomatoes, ¾ of the oregano, the baby arugula, the Chayote, the radishes, the carrot and the spring onions. Add most of the Champagne Vinaigrette and toss while seasoning to taste with salt and pepper.
Place on top of the tossed salad the remaining pomegranate, cranberries, Feta, sundried tomatoes, along with the flaked almonds and the avocado. Sprinkle on top the oregano and drizzle with the remaining Champagne Vinaigrette.