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Kale Salad with Pomegranate and Pistacio Recipe

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This recipe for Kale Salad with Pomegranate and Pistacio, by , is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristi Hansen

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. honey
1 tsp. Dijon mustard
3 Tbs. white wine vinegar
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1/2 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
2 bunches Tuscan kale, stems removed and discarded and
leaves julienned
1/2 cup (3 oz./90 g) cooked and cooled quinoa
1/4 red onion, thinly sliced
1/4 cup (1 oz./30 g) coarsely chopped pistachios
1/4 cup (1 oz./30 g) pomegranate seeds

Directions:
Directions:
In a small bowl, whisk together the honey, mustard, vinegar, olive oil, the 1/2 tsp. salt and the 1/4 tsp. pepper.

About 30 minutes before serving, in a large bowl, combine the kale and half of the vinaigrette. Toss to evenly coat the kale. Set aside.

When ready to serve, add the quinoa, red onion, pistachios and pomegranate seeds to the kale and toss to combine. Taste and add more vinaigrette if desired, tossing to combine. Season to taste with salt and pepper and serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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