Prepare couscous according to package instructions. Once cooked, place in fine mesh colander and rinse with cold water until cooled off, drain completely.

In large bowl, add cooled couscous, pomegranate arils, spinach, green onion, mint, pecans and cranberries.

In small bowl, whisk together maple syrup, pomegranate juice, Dijon mustard, white wine vinegar, shallot and salt. Slowly drizzle in avocado oil and whisk until combined and thickened.

Pour dressing over salad. Gently toss to combine until ingredients are evenly dispersed.

To make ahead, assemble salad ingredients in bowl and add whisked dressing just prior to serving. Store in refrigerator in airtight container up to 2 days.