Fall Kale and Quinoa Salad
kale plant based thanksgiving quinoa salad side dish vegan thanksgiving Nov 19, 2023
Fall Kale and Quinoa Salad
Serves 8 • Total Time: 30 minutes • FODMAP rating: low to medium
This is a refreshing side dish that uses leafy greens, whole grains and provides pops of color with pomegranate and cranberries. It’s a power-packed salad that will give an energy boost as well as a great source of plant protein. An easy way to get the seeds out of a pomegranate is to cut it in half and place the cut side in the palm of your hand over a bowl and whack the rounded side with a wooden spoon.
Ingredients
½ cup dry quinoa
1½ cups water or vegetable broth
1 large bunch of kale or 5 large handfuls, de-stemmed and chopped
1 tablespoon oil or aquafaba
1 cup pomegranate arils or about 1 whole pomegranate
½ cup chopped nuts, preferably walnuts
¼ cup fresh or dried cranberries
Dressing
¼ cup orange juice
2 teaspoon dijon mustard
¼ cup apple cider vinegar
2 tablespoons maple syrup
3 tablespoons oil or aquafaba
Salt and pepper to taste
Instructions
1.Cook quinoa in the water or broth according to instructions on the package.
2.Prepare the salad dressing by mixing everything in a glass jar and shaking well–or use a blender.
3.Place the chopped kale into a large bowl, drizzle with oil or aquafaba and massage the kale for a few minutes with your hands. It should soften the kale nicely and make it easier to eat.
4.Assemble the salad by pouring half of the dressing onto the quinoa and stir well.
5.Add the pomegranate arils, nuts and cranberries, mix until evenly distributed.
6.Pour the quinoa mixture over the kale and add another drizzle of dressing if desired.
*Nut-Free: Use sunflower seeds or pumpkin seeds (pepitas) instead of walnuts
*FODMAP Swaps: Choose oil over aquafaba; keep dried cranberries portions under 1½ tablespoons and increase as tolerated
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