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Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

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Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing
A winter apple and kale salad with quinoa, pomegranate, feta and walnuts in a curried maple dijon vinaigrette.

Just because it’s winter doesn’t mean that you can’t have some tasty salads! This has to be one of my favourite winter salads using apples, pomegranate and kale, all of which are still readily available in the colder months. Kale makes a surprisingly good base for salads and when you pile on quality ingredients like apples, pomegranate, walnuts and feta things just keep getting better. I like to bulk this salad out with the addition of quinoa making it a nice light meal that is just packed with healthy ingredients. For the dressing I like to go with a simple maple dijon vinaigrette spiked with a touch of curry far a hint of the exotic that goes perfectly with apples.

Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing
Doesn’t it look pretty all nicely arranged in the bowl? Of course you have to mix it all up at some point!

Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Prep Time:5 minutes Cook Time:20 minutes Total Time:25 minutes Servings: 4

A winter apple and kale salad with quinoa, pomegranate, feta and walnuts in a curried maple dijon vinaigrette.

ingredients
  • 1/3 cup quinoa, rinsed
  • 1/2 cup water
  • 6 cups kale, finely sliced
  • 1 large apple, finely sliced or diced
  • 1/4 cup pomegranate
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup feta, crumbled
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon curry powder
  • salt and pepper to taste
directions
  1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
  2. Meanwhile, prepare the remaining ingredients.
  3. Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.
Option: If you have 1 cup of cooked quinoa on hand you can use it and skip step one.
Option: Replace the feta with aged white cheddar cheese or a mild blue cheese or goat cheese.
Option: Replace the walnuts with pecans.
Option: Omit the curry powder.
Nutrition Facts: Calories 290, Fat 15g (Saturated 3g, Trans 0), Cholesterol 8mg, Sodium 181mg, Carbs 34g (Fiber 5g, Sugars 10g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  5. Billie Mercer says

    January 3, 2014 at 1:10 am

    One of my New Year's Resolutions was to try some new grains and seeds in my diet. Quinoa was at the top of my list and then I see this recipe. Perfect! It looks beautiful.

    Reply

  9. Labanca says

    January 6, 2014 at 5:52 am

    That was a new dish that i heard in the recent times. Would give a try and taste it by this week end… Would comment you after preparing those!!!! Thanks..

    Reply

  12. Anonymous says

    January 7, 2014 at 11:05 pm

    served this salad to my girlfriends and we all thought it met our expectations and more. Delicious, healthy and tasty.

    Reply

  17. Nancie Lewis says

    January 11, 2016 at 8:32 pm

    Just tried this – I know, I'm late to the party – absolutely delicious! I made a triple batch of the dressing as it's my new favorite. Perfect Meatless Monday lunch! Thanks, Kevin!

    Reply

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