Kale, Quinoa and Pomegranate Salad
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Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
31
High
Nutrition per serving
Calories614.7 kcal (31%)
Total Fat39.9 g (57%)
Carbs59.3 g (23%)
Sugars30.5 g (34%)
Protein11.6 g (23%)
Sodium468.7 mg (23%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsquinoa
cooked, cold
4 cupskale
chopped finely
2belgian endives
diced finely
1fennel bulb
diced finely
¾ cuppomegranate arils
⅓ cupParmesan
shaved
¼ cuptoasted pine nuts
kosher salt
black pepper
Champagne Vinaigrette
Instructions
Step 1
To prepare salad, combine the quinoa, kale, endive, fennel, pomegranate, parmesan cheese and pine nuts.
Dressing
Step 2
Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the olive oil to emulsify into the dressing. Add the finely diced shallot. Season to taste.
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