This quinoa, kale and pomegranate salad has become a staple in our house as it’s really quick to throw together, super nutritious, and (even if I do say so myself) freakin’ delicious! I tend to make a batch load and have some for dinner and take the rest for lunch the next day and it’s just as good if not better the day after.
Pomegranate is really the hero of this dish with the fresh arils that give that burst of sweetness as well as the pomegranate molasses in the dressing. If you don’t know this trick yet, getting the seeds out is really easy if you hold the pomegranate over a bowl with the cut side down in your hand and whack the skin with a rolling pin or a heavy wooden spoon.
I reckon pomegranate has to be the most beautiful of the fruits, right?
The surprise ingredient in this salad is probably the chopped fresh sage. I love the subtle herby flavour it gives to the dish. You can use mint if you prefer.
Anyway, here’s the recipe and I hope you enjoy it! Let me know what you think in the comments.
Serves 2-3 as a main
- 250g or 2 cups quinoa
- 100g or 2-3 cups kale
- Seeds of half a pomegranate (about 1 cup)
- 100g feta
- 1/2 cup walnuts, chopped
- 1/2 cup mixed seeds
- 5-8 small-medium sage leaves, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tbsp pomegranate molasses
- 1 tbsp honey
- 1 tsp garlic purée
- Salt and pepper to taste
- Massage the kale until it starts to soften. You might want to taste a little to check it’s not still bitter.
- Stir in the rest of the salad ingredients and combine.
- Stir together the dressing ingredients and drizzle over the top.