DESCRIPTION OF WINTER HARVEST QUINOA SALAD
This Winter Harvest Quinoa Salad is a vibrant dish perfect for brightening up the colder months. Featuring a hearty mix of kale, quinoa, pomegranate seeds, and walnuts, this salad is as nutritious as it is delicious. Tossed in a zesty homemade dressing of olive oil, apple cider vinegar, Dijon mustard, and honey, each bite offers a burst of flavour. It’s an ideal choice for a festive side dish or a filling lunch that packs well for those busy days.
RECIPE CATEGORY
- Side
SERVING SIZE
- 6 servings
CUISINE
- American
PREPARATION/TECHNIQUES
- No-Cook, Boil
OCCASION/HOLIDAY
- Christmas, New Year’s Eve, Thanksgiving, Winter, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, High Fibre, Vegan, Vegetarian, Low Fat
DISH TYPE
- Salad
INGREDIENTS FOR WINTER HARVEST QUINOA SALAD
- 1/2 cup uncooked quinoa, rinsed
- 6 cups chopped kale
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup olive oil
- 2 Tbsp apple cider vinegar
- 1 1/2 tsp Dijon mustard
- 1 Tbsp honey
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Unavailable
PREPARATION FOR WINTER HARVEST QUINOA SALAD
- In a small saucepan, combine quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes—fluff with a fork.
- While the quinoa cooks, prepare the kale by washing and chopping it finely. Place in a large mixing bowl.
- Add cooked quinoa to the kale, along with pomegranate seeds, dried cranberries, and chopped walnuts.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss thoroughly to combine. Ensure everything is well-coated with the dressing.
- Refrigerate the salad for at least 30 minutes before serving to allow flavours to meld.
PREP TIME
- 20 minutes
COOKING TIME
- 15 minutes
TIPS FOR WINTER HARVEST QUINOA SALAD
- Massage the kale with a little olive oil before adding other ingredients to soften its texture and enhance its taste.
- Toasting the walnuts before adding them to the salad will bring out their nutty flavour.
VARIATIONS
- Substitute walnuts with almonds or pecans for a different crunch.
- Add goat cheese or feta for a creamy texture and tangy flavour.
- Include orange segments or dried apricots for extra sweetness and vibrant colour contrast.
PREPPING AND STORAGE GUIDE FOR WINTER HARVEST QUINOA SALAD
- Salad can be refrigerated in an airtight container for up to 3 days. It’s perfect for meal prep as the flavours develop more over time.
- Keep the dressing separate if preparing in advance, and toss just before serving to keep the textures vibrant.