Winter Kale and Quinoa Salad
Ingredients
The salad
-
½
cup
uncooked quinoa, rinsed
-
6
cups
chopped kale
-
1
cup
pomegranate seeds
-
½
cup
dried cranberries
-
½
cup
walnuts, chopped
The dressing
-
¼
cup
olive oil
-
2
Tbsp
apple cider vinegar
-
1½
tsp
Dijon mustard
-
1
Tbsp
honey
-
to taste
salt and pepper
Instructions
- Cook the quinoa by adding it to a saucepan with water, bringing it to a boil, covering, and simmering for about 13 minutes.
- Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a large bowl, combine the kale, cooked quinoa, pomegranate seeds, dried cranberries, and chopped walnuts.
- Whisk together the dressing ingredients in a small bowl.
- Pour the dressing over the salad and toss to coat evenly.
- Top with additional pomegranate seeds, cranberries, and walnuts before serving.
Nutrition Facts (estimated)
Servings
6
Calories
290
Total fat
16.7g
Total carbohydrates
31.8g
Total protein
4.6g
Sodium
88.1mg
Cholesterol
0mg
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