Winter Kale and Quinoa Salad
This Winter Kale and Quinoa Salad is a vibrant, wholesome salad that is bursting with flavor! Made with leafy kale, tender quinoa, juicy pomegranate seeds and crunchy walnuts all tossed together with a light dijon vinaigrette for the perfect holiday side dish!
Servings: 6
Ingredients
- 1/2 cup uncooked quinoa rinsed
- 6 cups chopped kale
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup walnuts chopped
- 4 oz crumbled goat cheese
For the dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring to a boil over medium heat, cover, and reduce heat. Let quinoa simmer for about 13 minutes.
- Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, dijon mustard, honey, salt and pepper until emulsified.
- Place chopped kale leaves in a large bowl and drizzle with about half of the dressing. Massage the kale with your hands or tongs for 1 to 2 minutes, until it softens and darkens in color.
- Add in the quinoa, crumbled cheese, pomegranate seeds, dried cranberries, walnuts and the rest of the dressing, tossing until evenly coated. Season with additional salt and pepper, as needed, and enjoy!
Nutrition
Serving: 1/6th of recipe | Calories: 359kcal | Carbohydrates: 32.2g | Protein: 8.7g | Fat: 22.4g | Saturated Fat: 5.9g | Cholesterol: 14.9mg | Sodium: 234.1mg | Fiber: 4.6g | Sugar: 17.1g