This kale salad makes an excellent side dish with any meal. The servings can also be doubled for a light lunch or even a meatless Monday dinner option!
Ingredients
1/4 cup
Olive Oil, Extra Virgin
1/4 cup
Apple cider vinegar
3 tbsp
Lemon juice
(freshly squeezed)
1 whole lemon(s)
Lemon peel (zest)
1 tsp
Granulated sugar
4 cup
Kale
(chopped)
1 avocado(s)
Avocado
(diced; optional)
1/2 cup
Quinoa, cooked
1/2 cup
Pomegranate seeds
1/2 cup
Pecans
(chopped)
1/4 cup
Goat cheese, hard
(crumbled)
Instructions
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, and sugar in a small bowl; set aside.
To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans, and goat cheese.
Drizzle the vinaigrette on top of the salad and gently toss to combine. Serve immediately.
