Blueberry Pomegranate Quinoa Kale Salad

Prep time: 20 min | Cook time: 15 min | Total time: 40 min


  • 1 bunch green kale, deveined and thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 lemon
  • 2 tablespoons shredded Parmesan Cheese
  • 1 cup blueberries
  • 1/4 cup pomegranate seeds
  • 1 cup quartered and thinly sliced cucumbers
  • 1/4 cup shelled pistachios

Lemon Dijon Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Garlic Orange Scented Quinoa

  • 1 cup dry quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 orange, juiced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt


  1. Place deveined kale into a large mixing bowl. Drizzle olive oil over kale and massage oil into kale with hands. Squeeze juice of lemon over salad and stir in Parmesan, blueberries, pomegranate and cucumbers.
  2. To prepare dressing, place olive oil, mustard, salt and pepper into a small mason jar with a lid, shaking until well combined/emulsified. Drizzle over salad and stir to combine.
  3. Cook quinoa according to package directions. Let cool for 15 minutes. Place into large mixing bowl. Stir in olive oil, orange juice, salt, pepper and garlic salt. To serve, place kale salad onto plates and top with quinoa. Garnish with additional pomegranate seeds and pistachios if desired.

Makes 6 Servings