Description
This Winter Quinoa & Kale Salad is full of winter fruits and bold flavors! The crunch of the pomegranates and creamy goat cheese will instantly have you hooked.
Ingredients
Scale
- 6 Cups of Kale
- 1/2 Cup Quinoa, cooked
- 3/4 Cup Pomegranate Arils
- 10 Ounces Mandarin Oranges, rinsed
- 15 Ounce Canned Chickpeas
- 4 Ounces Goat Cheese, crumbled
- 1/4 Cup Almonds, slivered or sliced
Dressing
- 1/4 Cup Olive Oil
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Honey
- 1/2 Teaspoon Garlic Powder
- 1 Spring Fresh Rosemary, finely chopped
- Salt & Pepper, pinch
Instructions
- Preheat oven to 400 degrees.
- Prepare 1 cup of dried quinoa accordingly to package directions. Fluff with a fork once cooked and let cool.
- Wash, dry and de-stem kale (or buy prepackage chopped and washed kale). Place in large bowl.
- In a mason jar or a tightly sealed jar combine all dressing ingredients. Close tightly and shake vigorously until well combined. Taste and adjust spices if needed and accordingly.
- Pour dressing over kale. While wearing gloves massage the dressing with the kale. It will take 1-2 minutes until all leaves are coated and kale starts to look shiny and slightly wilted.
- Add kale to whichever serving bowl and dish you will be using.
- Add 1/2 of cooked quinoa over kale. Continue to layer on pomegranates, oranges, roasted chickpeas, goat cheese, and almonds.
- Serve right away. Can be kept in tightly sealed container in the refrigerator and enjoyed the next day. Add grilled chicken, salmon or shrimp. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 239
- Sugar: 13.9 g
- Sodium: 147.3 mg
- Fat: 12.3 g
- Carbohydrates: 26.6 g
- Fiber: 5.2 g
- Protein: 8.9 g
- Cholesterol: 6.5 mg
