Winter Detox Salad with Serrano Honey Vinegar & Ultra Premium Koroneiki
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.
Winter 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 Seasons 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.