This salad is super fresh from the apple and pomegranate, but has a nice indulgent feel from the quinoa, creamy dressing, and parmesan. It is versatile for every season and can be customized in so many ways! The key to this recipe and any recipe with kale as the base is to "massage" the kale. I know... this sounds weird! By adding a drizzle of olive oil, a sprinkle of coarse sea salt, and massaging the kale for a few minutes, we break down the kale so it is not so bitter. This also makes it much softer and easier to digest.
Ingredients:
- Kale
- Chopped apple
- Pomegranate seeds
- Cooked quinoa
- Parmesan cheese
- White northern beans
- Roasted Pumpkin seeds
For the dressing:
- olive oil
- Dijon mustard
- Lemon juice
- Maple syrup
- Garlic powder
- Salt
- Pepper
Method:
Massage the kale with 1/2-3/4 of the dressing until tender. Cook the quinoa according to package directions. Meanwhile, chop the apple and drain and rinse the beans. Combine the cooked quinoa, apple, cheese, seeds, and pomegranate and add dressing as you like.
Optional: add some sprouts on top!!!
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