Print

Winter Kale and Quinoa Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This Winter Kale and Quinoa Salad is a vibrant, nutrient-packed dish perfect for a healthy lunch or light dinner. Featuring tender massaged kale, fluffy quinoa, sweet pomegranate seeds, dried cranberries, crunchy walnuts, and creamy goat cheese, all tossed in a tangy honey-Dijon vinaigrette, it offers a delightful balance of flavors and textures that celebrate seasonal produce.

Ingredients

Salad

  • 1/2 cup uncooked quinoa (rinsed)
  • 6 cups chopped kale
  • 1 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts (chopped)
  • 4 oz crumbled goat cheese

Dressing

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook the Quinoa: Using a mesh strainer, thoroughly rinse the quinoa under cold water. Add the rinsed quinoa and 1/2 cup water to a small saucepan. Bring to a boil over medium heat, then cover and reduce the heat to let it simmer for about 13 minutes until the water is absorbed and quinoa is tender.
  2. Fluff and Rest: Remove the saucepan from heat but keep it covered. Allow the quinoa to sit for 5 minutes to steam. Then fluff with a fork and set aside to cool slightly.
  3. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is well emulsified and smooth.
  4. Massage the Kale: Place the chopped kale into a large bowl. Drizzle about half the dressing over the kale. Using your hands or tongs, massage the kale for 1 to 2 minutes until it softens and darkens in color, which makes it more tender and easier to eat.
  5. Combine Salad Ingredients: Add the cooked quinoa, crumbled goat cheese, pomegranate seeds, dried cranberries, walnuts, and the remaining dressing to the kale. Toss everything together thoroughly to coat all ingredients evenly with the dressing.
  6. Season and Serve: Taste the salad and season with additional salt and pepper if needed. Serve immediately and enjoy this refreshing winter salad packed with flavors and textures.

Notes

  • Rinsing quinoa removes its natural bitter coating called saponin, improving flavor.
  • Massaging kale softens its fibers and reduces bitterness, making it more palatable.
  • Feel free to substitute walnuts with pecans or almonds if preferred.
  • For a vegan version, omit goat cheese or replace it with a plant-based cheese alternative.
  • This salad can be served chilled or at room temperature, making it versatile for meal prep.

Find it online: https://dishcooks.com/winter-kale-and-quinoa-salad-recipe/