Wednesday, December 16, 2015

Quinoa Salad with Kale, Pomegranate Seeds, Persimmon and Cranberries

For her annual Hannukah party, my mother-in-law asked me to make a quinoa salad.  I instantly decided I wanted to come up with a new recipe...something really unique.  Something kind of special.  I think this fit the bill, and it was definitely a hit.

Not only is this salad delicious, its full of superfoods to keep you feeling fabulous.  If you want to make it a main course salad, just throw in some chickpeas for protein. 

Its very quick and easy to make too, which I am sure you will appreciate for the busy holiday season.  If you're entertaining, this salad will look lovely on your table and impress your guests.


1 cup uncooked quinoa
1 bunch black kale (lacinato kale), finely chopped
1 persimmon, diced
1/2 cup pomegranate seeds
1/2 cup roasted, sliced almonds
1/4 cup dried cranberries

Cook quinoa according to package instructions and let cool.  Transfer to serving bowl, along with the rest of salad ingredients.

Orange Maple Dressing

Zest and juice of 2 navel oranges
2 tbsp. olive oil
2 tbsp. maple syrup
2 tbsp. pomegranate vinegar or white wine vinegar
1 tsp salt, or to taste

Whisk together dressing ingredients and pour over salad. Toss well.

Salad can be refrigerated for up to 4 days.

This recipe has been shared with Urban Naturale's Healthy, Happy, Green and Natural Party Blog Hop and Vegetarian Mamma's Gluten-Free Friday. It has also been submitted to the No Croutons Required January Edition.