This festive salad would be the perfect addition to any holiday!
Ever since figuring out how to make kale salads, I’ve been addicted to them! I added a bit of quinoa to make this salad meal sized. If you don’t have pomegranate seeds, substitute dried cranberries. You could also add feta if desired! This recipe makes two side servings or one large serving…I ate the whole thing myself!
Quinoa, Kale and Pomegranate Salad
1 cup cooked and cooled quinoa
4 cups kale, stemmed and chopped
1/2 pomegranate, divided and seeded
1/4 cup walnuts or pecans, chopped
2 tablespoons extra virgin olive oil
1 orange, juiced
1/2 lemon, juiced
1 teaspoon balsamic vinegar
1 tablespoon orange zest
sea salt
-In a large bowl, add kale, drizzle with olive oil and sprinkle with sea salt. Massage for a few minutes or until leaves start to become soft. Add quinoa, pomegranate seeds and nuts to bowl.
-Whisk together orange juice, lemon juice and balsamic vinegar. Drizzle on top of salad, stir until well combined and add more sea salt if needed.
-Enjoy!
