Quinoa Kale Pomegranate Salad
Truthfully, I didn’t only use kale in this salad. I used 3 different types of greens, all straight from my garden – kale, collard greens, and brussel sprout greens (the actual leaf of the plant)… feel free to replicate this trio, or just use all kale. It will still be delicious.
I made this last fall, and forgot I had the recipe sitting around until I came across the photos. The colors of this salad are just splendid… earthy, but bright. The pomegranate seeds are like little jewels nestled in the forest of deep green leaves. You should bookmark this recipe, because as pomegranates come back into season, this will be the perfect summer and fall salad!
You’ll see pomegranate molasses on the ingredient list… you might be thinking.. “pomegranate molasses???!!” but let me tell you. YES. POMEGRANATE MOLASSES. It will change your life. This little bottle of deliciousness has changed salads forever for me. Mix it with a little olive oil, add salt if you wish, and voila: the perfect salad dressing. I first discovered it when I was making a dish that called for it… I had never heard of it, and there was so little of it called for that I almost skipped using it. However, when I saw that it was only $4 at the store (I used the Sadaf brand), I figured why not give it a try. Ingredients? Just pomegranate juice, boiled down! Antioxidants galore! I never looked back.
makes about 6 servings
- 1 cup quinoa (measured dry) note: I also think cooked millet would be a tasty sub for quinoa…
- 1 or 2 bunches of kale (about 12 leaves), chopped. You can also use baby kale instead if you can find it, or combine regular kale and baby kale!
- 1/4 of a medium head of purple cabbage, cut into thin short strips
- 1 pear, sliced (I used D’Anjou variety)
- 1 small pomegranate (about 3/4 cup of seeds)
- optional: 1/2 cup macadamia nuts (roughly chopped)
- 1 tbsp pomegranate molasses (you should be able to find this in the middle eastern section of the grocery store)
- 3 tbsp olive oil
- 1 small lemon
- salt to taste (optional) – just a couple shakes
(note: you should search for pomegranate molasses, it is DELICIOUS, but if you really can’t find it, you can use balsamic vinegar and mix a little honey in to make it sweeter)
- Cook the quinoa (boil 1-1/2 cups water, add the quinoa, stir, cover, reduce heat to low, and cook for about 8-10 minutes or until all water is absorbed). Remove the quinoa from the stove, fluff with a drizzle of olive oil, and place it in the fridge to cool. You can spread it out on a plate if you want it to cool faster.
- Once the quinoa is chilled, in a large bowl, combine the quinoa, chopped kale, and cabbage. Mix together the pomegranate molasses and olive oil and drizzle over the mix (quickly, before the oil separates again), gently toss until well coated and evenly combined. Squeeze the lemon over and toss again (add the lemon gradually to taste, it might not be the whole thing).
- Add in half the pears, pomegranate, and nuts. Toss again.
- Transfer to a serving bowl, and top the salad with the remaining pears, pomegranate, and nuts. Serve and enjoy!