Winter Kale and Quinoa Salad
Serves: 6
  • ½ cup uncooked quinoa, rinsed
  • 6 cups chopped kale
  • 1 cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped
For the dressing:
  • ¼ cup olive oil
  • 2 Tbsp apple cider vinegar
  • 1½ tsp. Dijon mustard
  • 1 Tbsp honey
  • Salt and pepper, to taste
  1. To make the quinoa, add ½ cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
  2. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
  3. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
  4. Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!
Nutritional Information
Serving Size: ⅙th recipe • Calories: 276 • Fat: 14.8 g • Saturated Fat: 2 g • Carbs: 29.7 g • Fiber: 4.8 g • Protein: 4.4 g • Sugar: 8.5 g • WW Freestyle Points: 9
Recipe by Eat Yourself Skinny at