Winter Kale & Quinoa Salad

This Winter Kale and Quinoa Salad is packed with tender kale, fluffy quinoa, sweet pomegranate seeds, silky goat cheese, crunchy walnuts, and a simple apple cider vinaigrette. The reliable lighter salad for the holidays, meal prep, or an straightforward winter lunch!

If you're looking for a salad that is hearty enough to enjoy as a meal, but beautiful enough to serve during the holidays, this Winter Kale and Quinoa Salad is exactly what you need! Loaded with nutrient-rich kale, protein-packed quinoa, juicy pomegranate arils, tart dried cranberries, crunchy walnuts, silky goat cheese, and tossed in a tangy from-scratch apple cider vinaigrette, e

One of the favorite things about this salad is how well it holds up. Since kale is much sturdier than lettuce, it actually tastes even better after sitting in the dressing for a bit, making it a great salad for meal prep, holiday gatherings, potlucks, or lighter lunches throughout the week. The combination of sweet, savory, silky, and crunchy ingredients creates a salad that is

What goes in

• 1/2 cup uncooked quinoa, rinsed
• 6 cups chopped kale
• 1 cup pomegranate seeds
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 4 ounces crumbled goat cheese
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How it comes together

1. Cook the quinoa. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. Combine the quinoa and 1 cup of water (or vegetable broth for extra flavor) in a small saucepan and bring to a boil over a lively burner. Reduce the heat to low, cover, and simmer for 13–15 minutes, or until the liquid has been absorbed.
2. Let the quinoa cool. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, then spread the quinoa onto a plate or baking sheet to cool completely.
3. Make the dressing. While the quinoa cooks, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or glass jar until smooth and emulsified.
4. Massage the kale. Place the chopped kale in a large serving bowl. Drizzle with about half of the dressing and massage the leaves with clean hands for 2–3 minutes, until they become darker in color, soften, and reduce slightly in volume.
5. Assemble the salad. Add the cooled quinoa, pomegranate seeds, dried cranberries, and chopped walnuts to the bowl. Pour the remaining dressing over the salad and toss until everything is evenly coated.
6. Finish and serve. Gently fold in the crumbled goat cheese just before serving. Taste and season with additional salt and freshly cracked black pepper, if needed. Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld.