This is a feel good salad, if ever there was one. This salad is a delicious and colourful combination of goodness, a powerful combination of nutrient dense foods that satisfies and nourishes. For me, it checks off all the boxes: easy, quick, delicious, nutritious, and beautiful.
People often tell me that I am “really good” at salads. I guess salads are my gift! If I am assigned a salad for a pot luck, I am a happy person. If I am tasked with dessert, I am usually stressing (though truth be told, I make a mean pie). While I love to eat dessert, the creation of sweet dishes doesn’t come naturally to me. I can usually pull together a great salad with even the most meagre ingredients.
These are no meagre ingredients. Adding protein rich nuts and delicious quinoa to a simple salad makes this more of a meal. This salad is great with goat cheese if you want to go that way (definitely not necessary, but a nice addition if you include dairy in your diet). Satisfying for a healthy lunch, it can be made ahead (though you may want to add the avocado same day), and like most kale salad, it is almost better the next day.
Ok, enough selling… no doubt just looking at the pics, you are already planning on making this salad sometime soon.
Lemon Vinaigrette (shake all ingredients in a small Mason jar)
- 1/4c olive oil
- 1/4c apple cider vinegar (I recommend Bragg’s or Filsingers)
- 3 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 tsp dijon
- 4c kale, ribs removed, leaves shredded/chopped finely
- 3/4c cooked quinoa (cooled, leftovers work well!)
- 1/2 c pomegranate
- 1/2c chopped pecans (almonds or walnuts are also yummy)
Toss all the ingredients together. You likely won’t need all the dressing, but it will keep nicely in the fridge for up to a week.