Kale and Quinoa Salad with a Tangy Garlic Vinaigrette
Print Recipe
Servings
6
Servings
6
Kale and Quinoa Salad with a Tangy Garlic Vinaigrette
Print Recipe
Servings
6
Servings
6
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
  1. Tangy Garlic Vinaigrette: Combine all vinaigrette ingredients in a blender. Blend until smooth and incorporated. Set aside.
  2. To Serve: Make a bed of kale and romaine lettuce. Top with quinoa, apples, pomegranates, pistachios, chicken, cheese, and top with dressing.
  3. Store vinaigrette in an airtight container in fridge for up to 5 days. *Use leftover dressing and salad in a wrap or pita. Delicious!