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This Winter Kale and Quinoa Salad is a vibrant, wholesome salad that is bursting with flavor! Made with leafy kale, tender quinoa, juicy pomegranate seeds and crunchy walnuts all tossed together with a light dijon vinaigrette for the perfect holiday side dish!
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5 from 8 votes

Winter Kale and Quinoa Salad

This Winter Kale and Quinoa Salad is packed with tender kale, fluffy quinoa, sweet pomegranate seeds, creamy goat cheese, crunchy walnuts, and a simple apple cider vinaigrette. The perfect healthy salad for the holidays, meal prep, or an easy winter lunch!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: Winter Kale and Quinoa Salad
Servings: 6

Ingredients

  • 1/2 cup uncooked quinoa rinsed
  • 6 cups chopped kale
  • 1 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts chopped
  • 4 oz crumbled goat cheese

For the dressing:

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Cook the quinoa. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. Combine the quinoa and 1 cup of water (or vegetable broth for extra flavor) in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 13–15 minutes, or until the liquid has been absorbed. 
  • Let the quinoa cool. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, then spread the quinoa onto a plate or baking sheet to cool completely.
  • Make the dressing. While the quinoa cooks, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or glass jar until smooth and emulsified.
  • Massage the kale. Place the chopped kale in a large serving bowl. Drizzle with about half of the dressing and massage the leaves with clean hands for 2–3 minutes, until they become darker in color, soften, and reduce slightly in volume.
  • Assemble the salad. Add the cooled quinoa, pomegranate seeds, dried cranberries, and chopped walnuts to the bowl. Pour the remaining dressing over the salad and toss until everything is evenly coated.
  • Finish and serve. Gently fold in the crumbled goat cheese just before serving. Taste and season with additional salt and freshly cracked black pepper, if needed. Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld.

Nutrition

Serving: 1/6th of recipe | Calories: 376kcal | Carbohydrates: 31g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 348mg | Fiber: 4.6g | Sugar: 14g