Recipes Salads Pasta Rice and Grain Salads Kale Salad with Quinoa, Pistachios and Pomegranate Seeds

Kale Salad with Quinoa, Pistachios and Pomegranate Seeds

Kale Salad with Quinoa, Pistachios and Pomegranate Seeds is rated 5.0 out of 5 by 5.
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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 6

Tuscan kale, also known as dinosaur kale, lacinato kale and cavolo nero, is abundant at farmers’ markets in the fall and winter, making this pretty salad studded with bright red pomegranate seeds the perfect side dish for a Thanksgiving or Christmas feast. Unlike most salads, it should be dressed about 30 minutes in advance, which allows the kale to soften slightly.

Ingredients:

  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 3 Tbs. white wine vinegar
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 1/2 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground pepper, plus more, to taste
  • 2 bunches Tuscan kale, stems removed and discarded and
      leaves julienned
  • 1/2 cup (3 oz./90 g) cooked and cooled quinoa
  • 1/4 red onion, thinly sliced
  • 1/4 cup (1 oz./30 g) coarsely chopped pistachios
  • 1/4 cup (1 oz./30 g) pomegranate seeds

Directions:

In a small bowl, whisk together the honey, mustard, vinegar, olive oil, the 1/2 tsp. salt and the 1/4 tsp. pepper.

About 30 minutes before serving, in a large bowl, combine the kale and half of the vinaigrette. Toss to evenly coat the kale. Set aside.

When ready to serve, add the quinoa, red onion, pistachios and pomegranate seeds to the kale and toss to combine. Taste and add more vinaigrette if desired, tossing to combine. Season to taste with salt and pepper and serve immediately. Serves 4 to 6.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Awesome dish This is a GREAT salad. I first served it at Thanksgiving last year, but my family has enjoyed it many times since then.
Date published: 2016-11-06
Rated 5 out of 5 by from Delicious and great flavours What a wonderful salad! I didn't have any quinoa and so used couscous and it was still wonderful! The dressing highlights the mix between bitter and sweet flavours in the sala. A real winner!
Date published: 2016-01-26
Rated 5 out of 5 by from Definitely Making for Thanksgiving I tried this last week and it is outstanding - the leftover salad was even better the following day for lunch, as the flavors had melded into the kale. It is also a very pretty salad with the pomegranate seeds, purple onion, and pistachios.
Date published: 2015-11-19
Rated 5 out of 5 by from Stunning Sald Surprise. This Salad not only looks amazing, with it's vivd green and bright red, but tastes sensational. I made it for Thanksgiving as something of a nod to some far healthier friends than I,. We all said, oh yum Kale Salad.... Well, YUM. KALE SALAD. the leaves were soft, at at all bitter, and the Pomegaranate seeds added a sweet/tart juicy combo. The Quinoa added bulk but the combo was stunning. I would have this on it's own with Goats Cheese and Melba Toasts another time. Having now made it a couple of times, I know that I can prep the whole thing the day before needed without comprpmising any flavour or texture. This is definitely a new fave.
Date published: 2014-12-04
Rated 5 out of 5 by from Perfect Holiday salad I made this with baby kale and it turned out great. I served this with Thanksgiving dinner to have something light and fresh. It tastes great and looks beautiful. I was surprised to see all the guys grabbing some of this salad! I plan on making this again for Christmas dinner.
Date published: 2014-12-02
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