Blueberry Pomegranate Quinoa Kale Salad
A nourishing and easy kale salad recipe topped with hearty quinoa, fresh ripe blueberries and juicy pomegranate seeds. Healthy and delicious, perfect as a light meal or side salad.
Servings 6
Calories 289kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 289kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 332mg | Potassium: 395mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1062IU | Vitamin C: 37mg | Calcium: 72mg | Iron: 2mg