Ingredients
- 3 cups kale, chopped small
- 4 cup romaine lettuce, chopped
- 3 small green apples, chopped
- 1 cup pomegranate kernels, or dried cranberries
- 1 cup pistachios
- 4 cups red or yellow quinoa, cooked and room temperature
- 2 chicken breast, cooked, chopped small
- 1 cup crumbled goat cheese, or feta
- Tangy Garlic Vinaigrette:
- 1 1/2 teaspoons shallot
- 1 1/2 teaspoons dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon garlic, minced
- 1/4 cup white wine vinegar
- 3/4 cup avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper or black pepper
Servings:
Instructions
- Tangy Garlic Vinaigrette: Combine all vinaigrette ingredients in a blender. Blend until smooth and incorporated. Set aside.
- To Serve: Make a bed of kale and romaine lettuce. Top with quinoa, apples, pomegranates, pistachios, chicken, cheese, and top with dressing.
- Store vinaigrette in an airtight container in fridge for up to 5 days. *Use leftover dressing and salad in a wrap or pita. Delicious!
About a year ago, I ate at the Nordstrom cafe. I ordered a kale and quinoa salad. This recipe was created because the one I’d ordered was so dang delicious and wanted a replication of it at home. đ
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