Spring Vegetable, Lentil Potato Salad
Recipe from our Friends at Cosette's Kitchen
- 6 cups Chopped Italian Kale (or any variety)
- ¼ cup Tri-colored quinoa (or any variety)
- ¼ cup Fresh pomegranate seeds
- ½ Sweet apple, sliced
- ¼ cup Slivered Almonds
- ½ cup Durant Koroneiki Extra Virgin Olive Oil
- ½ cup Durant Pomegranate Vinegar
- 1 tsp Dried mint leaves
- 2 tsp Whole grain or dijon mustard
- 2 tbsp Honey, warmed (sub brown rice syrup to keep vegan)
- Salt
- Black Pepper
- Prepare quinoa according to your package directions, you may prepare more and use it in another dish. If preparing for salad, you’ll need ¼ cup quinoa (rinsed) and cooked in ½ cup of water. Prepare and let cool.
- Remove kale from stems, roughly chop, and clean. After cleaning and drying, drizzle with a teaspoon of olive oil and massage gently, set aside.
- Combine all your ingredients for your dressing in a jar with a lid. Shake vigorously to combine and create an emulsified dressing.
- Combine your cooled quinoa and kale together and toss with ⅓ cup of your dressing. Plate mixture and top with apples, pomegranate seeds, and almonds. Drizzle additional dressing if desired or serve on the side.
