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.
Course Salad
Cuisine American
Keyword easy salad recipe, healthy salad recipes, kale quinoa salad
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 289kcal
Author Jenny
Ingredients
1bunch green kaledeveined and thinly sliced
1tablespoonextra virgin olive oil
1lemon
2tablespoonsshredded Parmesan Cheese
1cupblueberries
1/4cuppomegranate seeds
1cupquartered and thinly sliced cucumbers
1/4cupshelled pistachios
Lemon Dijon Dressing
3tablespoonsolive oil
2tablespoonsdijon mustard
1/8teaspoonkosher salt
1/8teaspoonfreshly ground black pepper
Garlic Orange Scented Quinoa
1cupdry quinoa
1tablespoonextra virgin olive oil
1orangejuiced
1/4teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1/4teaspoonLawry’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.