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The best recipe for Quinoa, Kale and Pomegranate Salad
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
The best recipe for Quinoa, Kale and Pomegranate Salad
Servings 2
Calories 671kcal
Cost $
Ingredients
- 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
Instructions
- 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 🙂
Nutrition
Calories: 671kcal | Carbohydrates: 87g | Protein: 19g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Sodium: 79mg | Potassium: 1327mg | Fiber: 18g | Sugar: 18g | Vitamin A: 13571IU | Vitamin C: 186mg | Calcium: 435mg | Iron: 7mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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