Winter Kale Salad with Pomegranates
Made with avocado, quinoa, pomegranates, and a tangy balsamic dressing, this Winter Kale Salad is irresistible!
Servings: 4 people
Ingredients
- ½ cup uncooked quinoa
- 1 cup water
- Kosher salt
- 5 cups shredded kale stems removed
- ¼ cup sliced toasted almonds
- 1 cup pomegranate seeds
- 2 ounces crumbled Feta cheese
- 1 avocado diced
Balsamic Dijon Dressing
- 2 tablespoon Balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Add the quinoa, water, and a pinch of salt to a medium pot and bring to a boil. Reduce to a simmer on low and cover. Cook until the quionoa has absorbed the water and is fully cooked and fluffy, about 15 minutes. Spread out on a sheet pan to cool.
- Meanwhile, make the dressing. Combine the balsamic vinegar, extra-virgin olive oil, Dijon, salt, and pepper in a bowl or jar with a tight fitting lid. Whisk or shake to combine. Taste dressing and adjust as desired. For a punchier dressing, add more vinegar. For a more mild dressing, add more olive oil.
- Assemble the salad by combining the kale, pomegranates, almonds, feta, avocado, cooked quinoa, and half the dressing. Toss and add in more dressing as desired.
Notes
- Serves 4 people as a main, or 6 as a side.
- Remove the tough stems from the kale. I also like to chop my kale somewhat finely for an easier bite. If it is chopped finely, you won't even need to massage the kale. If you prefer larger pieces of kale, massage the kale in some of the dressing before adding in the rest of the ingredients.
- For best results when meal prepping, combine all ingredients, except the avocado and dressing, 3-5 days ahead of time and store in an airtight container in the fridge (you can even portion out for lunches!). When ready to enjoy, add in the avocado and give the prepared dressing a good shake before tossing in the salad.
