Have you ever peeled and harvested your own Pomegranate seeds? I never had… Until now and boy can I tell you how much I appreciate those perfectly prepackaged seeds they sell at TJ’s. Being the overachiever I am, I wanted to have the freshest ingredients for this salad, cuz, hey, look at the recipe- it’s easy peasy! Next thing I know, I’m scrubbing red-purple Pomegranate juice off of everything for the next 2 hours. I’m pretty sure, I’ll be finding Pomegranate spray for the next 2 weeks. So much for easy peasy… Save yourself the hassle, if you’re new to the Pomegranate peeling game, and buy some per-packaged ones and enjoy this delightful and refreshing salad in less 20 minutes, without the cabinet scrubbing :]
Don’t let my Pomegranate dilemma take away from the excitement of this recipe. Not only is it a quick fix for lunch or as a side for dinner– you could easily add some hard boiled eggs or chicken breast and make it into a hearty dinner! With summer around the corner, it’s the perfect refreshing salad recipe for BBQ’s and potlucks.
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate seeds
1/2 cup chopped pecans
1/4 cup crumbled goat cheese
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
To make the vinaigrette, whisk olive oil, apple cider vinegar, lemon zest and juice, and honey in a small bowl; set aside.
Place chopped kale in a large bowl; top with avocado, quinoa, pomegranate seeds, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.