1bunch kale, stalks removed and discarded, cut into ribbons or roughly chopped
1cupcooked quinoa, cooled (I used sprouted quinoa) - you can also use cauliflower rice or hemp seeds, etc
⅓cupalmonds, roughly chopped (regular almonds, pine nuts, pumpkin seeds or other nuts would work here)
½cuppomegranate arils, seeds
2teaspoonsfresh orange zest, for garnish
Orange Vinaigrette
1small shallot, minced
¼cupextra virgin olive oil
2tablespoonsfreshly squeezed orange juice
1tablespoonchampagne or rice wine vinegar
1teaspoonhoney, or maple syrup
sea salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together all of the vinaigrette ingredients, until well blended.
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.
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.
Serve topped with orange zest and additional pomegranate arils and chopped almonds, if you'd like.