Ingredients

The following ingredients have 8 Servings
  • 8 cups fresh kale
  • 2 teaspoons olive oil
  • 1 cup cooked quinoa
  • 1 pomegranate (seeded)
  • 1/3 cup goat cheese (crumbled)
  • 1/3 cup chopped pecans ((optional))
  • 6 to 8 tablespoons Maple Balsamic Vinaigrette Salad Dressing ((recipe link in instructions below))

Instruction

  • Rip the kale into bite sized pieces and add the kale to a large bowl. Be sure to remove the hard stems from the kale leaves.
  • Drizzle the olive oil over it and massage the oil into the kale leaves with clean hands until the kale becomes soft.
  • Add the cooked quinoa on top (to cook the quinoa, simply add 1/3 cup dry quinoa and 2/3 cup water and a pinch of salt to a pot and cook on medium-high until the quinoa absorbs the water and you can fluff it with a fork).
  • Add the pomegranate arils and pecans (if using), and the goat cheese.
  • Drizzle about 8 tablespoons of my Maple Balsamic Salad Dressing (recipe HERE) over the top and toss to combine. Add the dressing only right before serving.