Quinoa Pomegranate Salad
Easy and healthy Kale Quinoa Pomegranate Salad with citrus vinaigrette is a refreshing meal or beautiful side dish for any feast this holiday season! It’s packed with flavor, perfect for lunch or dinner, and ideal for easy meal prep!
Ingredients
Scale
Kale Quinoa Salad:
- 3 cups cooked quinoa
- 3 cups chopped and massaged kale
- 6 tangerines, peeled and sectioned
- 3/4 cup chopped toasted almonds
- 3/4 cup pomegranate seeds
- 3 tablespoons chopped mint
Citrus Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup tangerine juice (about 3 tangerines)
- 2 tablespoons honey
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt, more or less to taste
- 1/4 teaspoon pepper, more or less to taste
Instructions
- Prepare quinoa according to package directions.
- Prepare the vinaigrette by adding all dressing ingredients to a small bowl and whisking well. Set aside.
- Wash the kale, cut the stems out and chop to bite size pieces.
- Place kale in a large bowl, drizzle with a little olive oil and salt and massage until tender and reduced in size.
- Add the cooked and cooled quinoa to the bowl along with the sectioned tangerine slices, pomegranate seeds, toasted chopped almonds and chopped mint.
- Toss the salad and drizzle the vinaigrette over the top. I usually start by pouring 3/4 of the dressing over the salad, mixing and then adding more dressing to preference.
Notes
*It’s very important that you add the salt to taste! I start with less and then add more after tasting the salad with the dressing.
*This salad makes excellent leftovers! If planning on serving for more than 2 days, keep the dressing on the side.
Find it online: https://www.thesaucyfig.com/kale-quinoa-pomegranate-salad/
