Winter Kale and Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 6 cups Kale
  • 1 cup Pomegranate seeds

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 1 tbsp Honey

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on eatyourselfskinny.com

Ingredients

• ½ cup uncooked quinoa, rinsed
• 6 cups chopped kale
• 1 cup pomegranate seeds
• ½ cup dried cranberries
• ½ cup walnuts, chopped
• ¼ cup olive oil
• 2 Tbsp apple cider vinegar
• 1½ tsp. Dijon mustard
• 1 Tbsp honey
• Salt and pepper, to taste

Directions

• To make the quinoa, add ½ cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
• In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
• To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
• Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!