Kale Quinoa Salad with Apples and Pomegranate

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 Olive Mill Koroneiki Extra Virgin Olive Oil

½ cup Aperö 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.

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Kale Quinoa Salad with Apples and Pomegranate