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Cook the quinoa and grains. Set aside to cool.
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and cool.
Finely chop greens. Mix with grains.
To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). Mix individual servings of salad with apple/pear and dressing. Serve promptly topped with pecans, goat cheese, pomegranate, and drizzle pomegranate molasses on top.