Kale and Quinoa Winter Salad with Pears and Pomegranate
The basic kale and quinoa salad is brightened up with spices and seasonal fruits to make this recipe perfect for the winter season. Pear is tossed with fennel seeds to make it extra sweet and warm flavored, and the dressing made with coriander seeds adds a citrus kick to the taste. Bright green kale and vibrant red pomegranate seeds are not only nutritious but also create a beautiful color contrast.
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Kale and Quinoa Winter Salad with Pears and Pomegranate
The basic kale and quinoa salad is brightened up with spices and seasonal fruits to make this recipe perfect for the winter season.
Ingredients
For the salad
- ½ cup hazelnuts
- 1 pear cut into ½-inch cubes
- 2 Tablespoons extra virgin olive oil divided
- 1 Tablespoon fennel seeds
- 1 (15oz) can cooked chickpeas
- 2 teaspoon ground coriander seeds
- 1 teaspoon paprika powder
- Dash cayenne pepper powder
- 5 packed cups kale leaves thick stem removed and chopped
- 1⅓ cups cooked quinoa
- ½ cup pomegranate seeds
- Sea salt
- Black pepper
For the dressing
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 lemon zested and juiced
- 1½ Tablespoons maple syrup
- 1½ teaspoons ground coriander seeds
- Sea salt
- Black pepper
Instructions
- Preheat the oven to 350°F.
- Arrange hazelnuts on a baking sheet in a single layer and bake at 350°F until fragrant and golden, for 8-10 minutes. Let cool and set aside.
- In a bowl, toss pear with 1 tablespoon of oil, fennel seeds, and a pinch of salt. Arrange them in a single layer on a half side of a parchment paper lined baking sheet.
- In another bowl, toss chickpeas with the remaining 1 tablespoon of oil, coriander seeds, paprika, cayenne pepper, a pinch of salt, and a dash of pepper. Arrange them in a single layer on the other side of the baking sheet beside the pear. Bake both at 350°F for 30 minutes. Remove from the oven and let cool.
- In a clean jar, combine oil, vinegar, lemon zest and juice, maple syrup, and coriander seeds. Season with salt and pepper to taste. Secure the lid and shake well to combine.
- In a large bowl, place kale and drizzle about ⅓ of the dressing over it. Use your hands to massage the kale to soften. Add quinoa, pear, chickpeas, hazelnuts, and pomegranate seeds, and drizzle another ⅓ of the dressing. Toss to coat thoroughly. Taste and add more dressing and salt to your taste if necessary.
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