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.


  1. I am delighted that you shared your yummy Quinoa Salad with Kale, Pomegranate Seeds, Persimmon and Cranberries with us at the Holiday Edition of the Healthy Happy Green and Natural Party!.Thank you so much for sharing your gems and for your support! Wishing you a Happy Holiday and a Happy New Year! All the best, Deborah

  2. Thanks for sharing this lovely salad with NCR. I love everything you have included and I've no doubt you did impress your dinner guests! All the best for the New Year.