A fresh, colorful winter salad with kale, quinoa, pomegranate, and honey-Dijon dressing.

Scale

½ cup uncooked quinoa

6 cups chopped kale

1 cup pomegranate seeds

½ cup dried cranberries

½ cup chopped walnuts

4 oz crumbled goat cheese

⅓ cup olive oil

¼ cup apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp honey

½ tsp salt

¼ tsp black pepper

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1. Rinse and cook quinoa until fluffy; cool.

2. Whisk dressing ingredients together.

3. Massage kale with half the dressing.

4. Add quinoa, fruit, nuts, and cheese.

5. Pour remaining dressing and toss.

Make vegan by swapping honey for maple syrup and omitting cheese.

Store up to 4 days refrigerated. Great for meal prep.