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Flat lay view of Winter Kale and Quinoa Salad. Salad is in a wooden serving bowl. Kale leaves, mandarin orange, metal tongs, gray kitchen towel, and small wooden bowl of pomegranate arils in partial view.
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Winter Kale and Quinoa Salad with Pomegranate and Orange

This Winter Kale Quinoa Salad is colorful, delicious, and healthy. It's made with dark kale leaves, tricolor quinoa, onion, pomegranate arils, mandarin orange, walnuts, feta cheese, and a simple balsamic and honey vinaigrette.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Jessica

Ingredients

  • For the salad:
  • 4 cups kale washed with ribs and stems removed
  • 1 1/2 tbsps. extra virgin olive oil
  • 1 Success tricolor quinoa bag prepared according to package and cooled
  • 1/3 cup red onion thinly sliced
  • 1/3 cup pomegranate arils
  • 1-2 mandarin oranges peeled, separated, and cut in half
  • 1/4 cup walnuts crushed
  • 1/2 cup feta cheese crumbled
  • For the dressing:
  • 2 tbsps. balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp. honey
  • Salt and pepper to taste

Instructions

  • For the salad:
  • Add kale to a large bowl and sprinkle with a pinch of salt and drizzle in olive oil.
  • Using clean hands, massage the oil and salt into the kale leaves until they've softened.
  • Add the prepared quinoa to the bowl of kale along with the other salad ingredients.
  • For the dressing:
  • Add all of the dressing ingredients to a small bowl or jar and mix.
  • Pour dressing over the salad.
  • Toss to combine and serve.