This hearty, fall Kale Quinoa Salad is a delicious meatless main and a great addition to any holiday table.
I absolutely love the combination. By using the warm quinoa to wilt the kale, it makes the kale so much softer and easier to eat.
You don’t need to chew it for hours.
I am also a huge fan of using dried fruits in salads, to add some chewy sweetness and the pomegranate seeds give this salad a textural crunch that I love.
I like to serve this dish at room temperature, so you can make it ahead of time.
It’s gluten-free and perfect to serve as the main course for vegetarians or vegans. You can also serve it alongside some other protein.
It’s so heavenly you don’t even realize it’s healthy
xxx MM
Dried Fruit Kale Quinoa Salad
Ingredients
- 3 cup uncooked tricolored Quinoa
- 1 TBS stock powder
- 1 packet/ bunch kale – ribs removed and finely shredded
- 1 fennel bulb cut into slivers
- 2 persimmons cut into small cubes **
- 1 ½ cups chopped assorted dried fruit
- (peaches/persimmons/apricots/ginger/figs/cranberries/oranges/ginger)
- 4 spring onions chopped
- 1 bunch Italian flat-leaf parsley chopped
- 1 handful of fresh mint chopped
- 1 ½ cups of pomegranate seeds
- 1 lemon -Zest juice
- 1 orange -Zest & juice
- ½ cup olive oil
- ½ cup apple cider/red wine vinegar
- 3 TBS Dijon mustard with seeds
- Lots of coarse salt and pepper to taste
Instructions
Cook 3 cups of quinoa in 6 cups of water – Add 1 TBS stock and bring to boil. Reduce to simmer and wait till all water is absorbed (10-15 minutes).
Remove rib and finely shred kale leaves. Add hot cooked quinoa to the kale and mix allowing the heat of quinoa to wilt the kale
In a separate bowl combine the fennel, persimmons, dried fruit, spring onions, parsley, mint, and half the pomegranate seeds (set the other half aside for the top of the salad). Add this to the wilted kale and quinoa mixture.
Add the zest & juice of 1 orange & 1 lemon, olive oil, vinegar, and mustard. Toss all ingredients to coat. Adjust seasoning with salt & pepper to taste.
Top with the remaining half of the pomegranate seeds. Serve at room temperature.
** If you cannot find persimmons you can use firm fresh
peaches, nectarines, or apricots
SERVES 8
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