Kale Salad with Quinoa and Pomegranate

This delicious, refreshing, and hearty Kale Salad with Quinoa and Pomegranate is the perfect appetizer, meal, or side dish, and is sure to please. Easy to prepare and extremely versatile, it provides a crunchy bite from the kale and pomegranate seeds, with sweet Italian sausage and tri-colored quinoa that are filling, savory, and just delicious. Perfectly complimented by salty and creamy notes from the feta cheese, and topped with your choice of nuts or seeds, the salad brings a nice bite and packs the flavor! The use of Rodelle’s Vanilla Beans in the dressing rounds out the salad beautifully with subtle sweet, earthy, and floral notes. This will surely become your new favorite salad recipe, perfect for events or gatherings, on-the-go, or as an easy work lunch! Store any leftovers for up to 3 days.

  • Easy
  • 30 mins
  • 5 servings
Above shot of Kale Salad with Quinoa and Pomegranate in a larger bowl. To side are smaller bowls of salad, slices of lime, pomegranates, and a tan dish towel. A family dinner set up.
Ingredients

For the Kale Salad  

  • 1 pomegranate, seeded (about 1 cup of seeds) 
  • 4 cups chopped kale (rinsed and dried) 
  • 1 cup cooked tri-colored quinoa  
  • 4 ounces feta cheese, crumbled (optional) 
  • 3 sweet Italian turkey sausage links, cooked and cut into 1/2 inch slices (optional) 
  • 1 tbsp pine nuts or chopped walnuts (for garnish) 

 

For the Quinoa 

  • ½ cup tri-colored quinoa 
  • ¾ cup water 
  • ¼ tsp kosher salt 

 

For the Dressing 

  • 1/4 cup white balsamic vinegar 
  • 1/2 teaspoon honey 
  • 1 Rodelle Vanilla Bean, split and scraped 
  • ½ tsp kosher salt 
  • 1/8 tsp white pepper 
  • 1/2 cup extra virgin olive oil 
Uses
Directions
  1. To prepare the dressing, add the white balsamic vinegar, honey, and vanilla bean to a small bowl. Whisk to combine, and season with salt and white pepper. Drizzle in the olive oil, whisking constantly to create an emulsion until well-combined and viscous.  
  2. Add the chopped kale to a medium-sized bowl and toss with the dressing until well-combined. Cover with plastic wrap and refrigerate. This will marinate the kale and help break down its fibrous, rough texture. 
  3. Preheat the oven to 425 F. Grease a half sheet pan and add the sweet Italian sausage links. Bake for 15 minutes in the oven. Set aside to cool, and slice into ½” pieces. 
  4. For the Tri-Colored Quinoa, combine the quinoa, water, and salt in a medium saucepan. Over medium-high heat, bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes. 
  5. Remove the pot from the heat and let it sit, covered, for 10 minutes. Remove the lid, fluff with a fork, and set aside to cool. 
  6. Add the kale to a serving bowl. Top with the remaining salad toppings, toss, and garnish with the pine nuts or chopped walnuts. Serve.  

Tips 

  • When adding the salad dressing to the kale, massage the kale for 2-3 minutes to incorporate the dressing. Ideally, let the kale sit marinating in the fridge for at least an hour. This will ensure the kale is not as tough, making it easier for chewing and yielding a more ideal texture. 

Recipe was developed for Rodelle by ADM intern, Katie Scheid.