Description
This vibrant and hearty salad combines nutrient-packed kale and protein-rich quinoa with sweet pomegranate seeds, dried cranberries, and crunchy almonds. Perfect for a cozy evening, a light lunch, or a make-ahead meal, it’s full of flavor, texture, and color. Inspired by wholesome comfort food, this salad is both satisfying and nourishing, making it ideal for anyone looking to enjoy a healthy yet indulgent dish.
Ingredients
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1 cup quinoa, rinsed
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2 cups water or vegetable broth
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4 cups fresh kale, stems removed and chopped
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1 cup pomegranate seeds
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1/2 cup dried cranberries
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1/2 cup sliced almonds, toasted
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1/4 cup pumpkin seeds (optional)
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1/2 small red onion, thinly sliced
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1 large carrot, shredded
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1/4 cup extra-virgin olive oil
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2 tablespoons fresh lemon juice
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup
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Salt and black pepper, to taste
Optional add-ins: avocado slices, roasted sweet potato cubes, feta cheese
Instructions
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In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool slightly.
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Wash and chop kale, removing stems. Place in a large mixing bowl and massage with a pinch of salt and a drizzle of olive oil for 1–2 minutes until tender.
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In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until smooth. Adjust seasoning to taste.
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Add cooled quinoa to massaged kale. Toss in pomegranate seeds, dried cranberries, sliced almonds, pumpkin seeds, shredded carrot, and red onion. Pour dressing over salad and toss until coated.
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Let salad sit for 10–15 minutes before serving to allow flavors to meld.
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Garnish with additional pomegranate seeds or toasted nuts and serve.
Notes
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Massaging the kale reduces bitterness and improves texture.
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Toast nuts in a dry skillet for extra crunch and flavor.
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Store dressing separately if prepping ahead to maintain freshness.
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Optional: add roasted vegetables or protein like chickpeas or grilled chicken for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes