Detox Salad with Serrano Honey Vinegrette
Enjoy this salad in the winter months when kale and pomegranates are in season and at their peak flavor. The oil and vinegar we selected adds a fruity, grassy and tart flavor with a mild serrano pepper finish. Perfect for a cold winter day when you can’t go outside but want to feel (and eat) healthy.
Detox Salad with Kale, Quinoa & Pomegranate
10-12 leaves of kale (250-300g)
1 cup pomegranate seeds
1 cup cooked black quinoa (white quinoa will also work)
3 scallions, chopped
3/4 cup Marcona almonds, coarsely chopped
4 Tbsp. Seasons Serrano Honey Vinegar
3 Tbsp. Seasons Koroneiki Extra Virgin Olive Oil
Wash and dry the kale. Remove the stems and use a food processor or mini chopper to chop the kale into a finely chopped texture (You can use a sharp chef’s knife if you don’t own a mini chopper). Chop scallions into penny-thick slices. Open pomegranate and remove seeds – set one cup of seeds aside.
Cook black quinoa according to package instruction. Let it cool down for about 5 to 10 minutes.
In a bowl combine: chopped kale, chopped scallions, pomegranate, cooked black quinoa.
Next, add Seasons Serrano Honey Vinegar and Seasons Koroneiki Extra Virgin Olive Oil in a small bowl. Whisk for about one minute until mixture emulsifies. Add dressing to salad and toss for about one minute. Finish with chopped Marcona almonds and serve.