Kale is a superfood, so I wish I could add it to everything but it just isn't that easy sometimes. Plus, the bunches of Kale at the stores are so abundant that theres always a little left that may not get put to good use. This salad is quick, easy and the perfect way to "get in your greens!"
This dish may not be a favourite with the kids, but its sure to be a hit with the big kids! My little ones have fun looking for the sweet bites of pomegranate seeds...we call it "looking for buried treasure"...believe it or not every once in a while they accidentally sneak in some green bits of this divine superfood!
2 Cups of roughly chopped Kale-Stems removed
1/2 cup cooked Quinoa
1/3 cup Pomegranate
2 Tablespoons of Sliced Almonds
For the Dressing
3 Tablespoons of Olive Oil
1 1/2 Teaspoons of Red Wine Vinegar
Salt and Pepper to taste
1 Teaspoon of honey
~Roughly chop 2 cups of fresh Kale. Be sure to remove the stems and just keep the leaves. The stems are very tough and although they can break down in a soup, this salad I wouldn't recommend using them
~Place 1 cup of water in a saucepan and add the quinoa. Cook until tender
To cook your Quinoa-you will need very little for this salad and will have some quinoa left over but it stays well in the fridge and makes and excellent addition to any soup. Quinoa cooks the same ratio as rice, 1 cup grain to 2 cups liquid. For this recipe I cook 1/2 cup of quinoa to 1 cup of water
~In a small bowl, combine oil, vinegar, honey and salt and pepper. Whisk until combined.
~In a large bowl, place your kale, pomegranate and almonds and stir in cooked Quinoa. The quinoa will be warm, so it will slighty wilt the Kale making it soft and bright green in color!
This salad is a great make ahead! It lasts 3 days in the fridge so also makes a great snack and extra little something to pack in your lunch!
You can substitute the nut for any nut of your choice. For me, I feel like the Almonds are the best match but Ive also used Pine Nuts and Cashews.
Natalie
