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Clementine Quinoa Kale Salad with Minty Poppyseed Dressing
Course:
entree salad, Salad
Keyword:
citrus, clementine, kale, make ahead
Servings
:
6
servings
Ingredients
6
cups
chopped kale
2
cups
cooked quinoa
cooled to room temperature
1/3
cup
chopped red onion
1/3
cup
pomegranate arils
1/3
cup
chopped raw pecans
1
cup
clementine
tangerine or manderine orange chunks
2
tablespoons
chopped mint
1
teaspoon
poppyseeds
2
tablespoons
honey
2
tablespoons
white wine vinegar
¼
cup
extra virgin olive oil
½
teaspoon
ground white pepper
1/8
teaspoon
salt
Instructions
Chop kale, add to large bowl, and gently massage with hands to soften.
Add cooked and cooled quinoa (prepared according to package directions)
Add red onion, pecans and oranges or tangerine. Stir gently to combine.
In 8-oz mason jar, add chopped mint, poppy seeds, honey, vinegar, olive oil, pepper and salt. Add lid and shake well to combine.
Drizzle dressing over salad and stir to coat evenly.