Kale and Quinoa Winter Salad with Pears and Pomegranate
With a sweet, savory, and citrusy kick from a simple balsamic, maple, and coriander seed-infused dressing, this salad is easy to make, filling to eat and anything but boring on the palate.
Add it to your menus this holiday season, and watch your loved ones fill their plates with the leafy green goodness!
Yoko Segawa
Yoko Segawa
Recipe - Heinen's of Rocky River
Kale and Quinoa Winter Salad with Pears and Pomegranate
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
½ cup hazelnuts (For the Salad)
1 pear, cut into ½-inch cubes (For the Salad)
2 Tbsp. Heinen’s extra virgin olive oil, divided (For the Salad)
1 Tbsp. Heinen’s fennel seeds (For the Salad)
1 15 oz. can Heinen’s garbanzo beans, cooked (For the Salad)
2 tsp. Heinen’s ground coriander seeds (For the Salad)
1 tsp. Heinen’s paprika (For the Salad)
A dash of Heinen’s cayenne pepper (For the Salad)
5 cups packed kale leaves, thick stems removed and chopped (For the Salad)
2 2.4 oz. packages Heinen's organic cooked quinoa or 1â…“ cups cooked quinoa (For the Salad)
½ cup pomegranate seeds (For the Salad)
Sea salt (For the Salad)
Black pepper (For the Salad)
⅓ cup Heinen’s extra virgin olive oil (For the Dressing)
⅓ cup Heinen’s balsamic vinegar (For the Dressing)
1 lemon, zested and juiced (For the Dressing)
1½ Tbsp. Heinen’s pure organic maple syrup (For the Dressing)
1½ tsp. Heinen’s ground coriander seeds (For the Dressing)
Sea salt (For the Dressing)
Black pepper (For the Dressing)
Directions
- Preheat the oven to 350°F.
- Arrange the hazelnuts on a baking sheet in a single layer and bake at 350°F until fragrant and golden, about 8-10 minutes. Let cool and set aside.
- In a bowl, toss the cubed pear with 1 tablespoon of oil, fennel seeds, and a pinch of salt. Arrange them in a single layer on half of a parchment-lined baking sheet.
- In another bowl, toss the drained chickpeas with the remaining 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. Bake at 350°F for 30 minutes. Remove from the oven and let cool.
- In a clean jar, make the dressing. Combine the 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 the kale and drizzle about â…“ of the dressing over top. Use your hands to massage the dressing into the kale to soften. Add the quinoa, pear, chickpeas, hazelnuts and pomegranate seeds. Drizzle another â…“ of the dressing. Toss to coat thoroughly. Taste and add more dressing and salt to your taste.
15 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 350°F.
- Arrange the hazelnuts on a baking sheet in a single layer and bake at 350°F until fragrant and golden, about 8-10 minutes. Let cool and set aside.
- In a bowl, toss the cubed pear with 1 tablespoon of oil, fennel seeds, and a pinch of salt. Arrange them in a single layer on half of a parchment-lined baking sheet.
- In another bowl, toss the drained chickpeas with the remaining 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. Bake at 350°F for 30 minutes. Remove from the oven and let cool.
- In a clean jar, make the dressing. Combine the 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 the kale and drizzle about â…“ of the dressing over top. Use your hands to massage the dressing into the kale to soften. Add the quinoa, pear, chickpeas, hazelnuts and pomegranate seeds. Drizzle another â…“ of the dressing. Toss to coat thoroughly. Taste and add more dressing and salt to your taste.
