Warm Quinoa & Pomegranate Salad Recipe

Warm Quinoa & Pomegranate Salad (Hearty and cozy)

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Michelle Rudell

Servings

Prep Time

15 minutes

Cook Time

25 minutes

This cosy, colourful bowl brings together the bright zest of Persian Lime Infused Olive Oil and the rich, tangy sweetness of Pomegranate Dark Balsamic. Tossed with roasted sweet potatoes, kale, quinoa, and pomegranate arils, it’s a hearty yet vibrant dish that balances warmth and freshness—perfect for the holiday season.

Cook Mode

Ingredients

The Salad

1 ½ Cups Cooked Quinoa
2 Cups Sweet Potato (peeled and diced)
3 Cups Kale (stems removed, leaves chopped)
½ Cup Pomegranate Arils (Juicy Seeds)
¼ Cup Toasted Almonds (sliced or slivered)
¼ Cup Feta Cheese (crumbled)

The Dressing

4 TBSP Persian Lime Infused Olive Oil
2 TBSP Pomegranate Dark Balsamic
1 TSP Honey
1 TSP Dijon Mustard
¼ TSP Salt
¼ TSP Black Pepper
Pinch of Chili Flakes (optional)

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Directions

Cook Sweet Potato: Preheat oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet, drizzle with 1 TBSP Persian Lime Olive Oil, and roast for 20–25 minutes until tender and lightly caramelized.
Massage Kale: While sweet potatoes roast, lightly massage chopped kale with 1 TBSP Persian Lime Olive Oil and a pinch of salt until slightly wilted.
Toast the Almonds: Place the sliced or slivered almonds in a dry frying pan over medium heat. Stir constantly for 3–5 minutes, until they turn light golden brown and smell nutty. Be careful not to leave them unattended as they can burn quickly. Once toasted, transfer the almonds to a plate to cool completely.
Make Dressing: In a small bowl, whisk together the remaining Persian Lime Olive Oil, Pomegranate Dark Balsamic, honey, Dijon mustard, salt, pepper, and chili flakes.
In a large bowl, combine cooked quinoa, roasted sweet potatoes, massaged kale, and pomegranate arils. Drizzle dressing over the mixture and toss gently to combine.
Top with toasted almonds and crumbled feta before serving. Serve warm.

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