Pomegranate Salad with Kale and Quinoa
This Pomegranate Salad with Kale and Quinoa is both festive and healthy, and it makes the perfect holiday side dish or winter salad.
Servings 8 servings
- 8 cups fresh kale
- 2 teaspoons olive oil
- 1 cup cooked quinoa
- 1 pomegranate seeded
- 1/3 cup goat cheese crumbled
- 1/3 cup chopped pecans (optional)
- 6 to 8 tablespoons Maple Balsamic Vinaigrette Salad Dressing (recipe link in instructions below)
Rip the kale into bite sized pieces and add the kale to a large bowl. Be sure to remove the hard stems from the kale leaves.
Drizzle the olive oil over it and massage the oil into the kale leaves with clean hands until the kale becomes soft.
Add the cooked quinoa on top (to cook the quinoa, simply add 1/3 cup dry quinoa and 2/3 cup water and a pinch of salt to a pot and cook on medium-high until the quinoa absorbs the water and you can fluff it with a fork).
Add the pomegranate arils and pecans (if using), and the goat cheese.
Drizzle about 8 tablespoons of my Maple Balsamic Salad Dressing (recipe HERE) over the top and toss to combine. Add the dressing only right before serving.
This recipe makes 8 servings as a side dish or 4 servings as a main dish (it's delicious with a side of grilled chicken or salmon for a healthy meal).
Feel free to use your own Maple Balsamic Vinaigrette dressing, or a store-bought balsamic vinaigrette in a pinch.
Serving: 1cup | Calories: 196kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 164mg | Potassium: 473mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6795IU | Vitamin C: 84mg | Calcium: 126mg | Iron: 2mg