Kale and Quinoa Winter Chopped Salad with Pomegranate and Marcona Almonds
Cook time: 
Total time: 
Serves: 2-4 servings
 
gluten-free, grain-free, options for paleo, dairy-free, egg-free, low FODMAP, vegan, vegetarian
Ingredients
  • 1 bunch kale, stalks removed and discarded, cut into ribbons or roughly chopped
  • 1 cup cooked quinoa, cooled (I used sprouted quinoa) - you can also use cauliflower rice or hemp seeds, etc
  • ⅓ cup almonds, roughly chopped (regular almonds, pine nuts, pumpkin seeds or other nuts would work here)
  • ½ cup pomegranate arils (seeds)
  • 2 teaspoons fresh orange zest, for garnish
Orange Vinaigrette
  • 1 small shallot, minced
  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon champagne or rice wine vinegar
  • 1 teaspoon honey (or maple syrup)
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a small bowl, whisk together all of the vinaigrette ingredients, until well blended.
  2. Place the kale ribbons in a large bowl. Drizzle half of the vinaigrette overtop. With clean hands massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes. Let sit for about 10 to 15 minutes, while you prep the other ingredients.
  3. Add the cooked quinoa, pomegranate arils and chopped Marcona almonds to the kale, pour the remaining vinaigrette over top. Toss well. You can serve the salad right away or let it sit in the fridge an hour or two to really let the flavors permeate the kale and the quinoa.
  4. Serve topped with orange zest and additional pomegranate arils and chopped almonds, if you'd like.
Recipe by Tasty Yummies at https://tasty-yummies.com/kale-and-quinoa-winter-chopped-salad-with-pomegranate-and-marcona-almonds/