Lunch can be both delicious, and heart healthy! Try this yummy winter kale and quinoa salad for a healthy meal that doesn’t skimp flavor.

Kale and Quinoa Salad

“This salad is heart-healthy with all its unsaturated fats and fiber from all the leafy greens and whole grains,” says Elizabeth Bilodeau, registered dietitian with Adventist HealthCare.

Recipe Video

 

Source: Eat Yourself Skinny blog.

 

Recipe Card

For the salad:

  • ½ cup uncooked quinoa, rinsed
  • 6 cups chopped kale
  • 1 cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped

For the dressing:

  • ¼ cup olive oil
  • 2 Tablespoon apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • 1 Tablespoon honey
  • Salt and pepper, to taste
  1. To make the quinoa, add ½ cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
  2. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
  3. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
  4. Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!

Serving Size: ⅙ recipe

  • Calories Per Serving: 276
  • Total Fat: 14.8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 29.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.4 g
  • Sugars: 8.5 g

*Note: Nutrition facts may vary depending on optional ingredients used, brand variation and food preparation.

Elizabeth Bilodeau, RD

Elizabeth Bilodeau, RD

Registered Dietitian

Elizabeth Bilodeau is a Registered Dietitian at Adventist HealthCare Shady Grove Medical Center.

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