Name: Warm Quinoa & Pomegranate Salad (Hearty and cozy)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 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); 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)

Warm Quinoa & Pomegranate Salad (Hearty and cozy)

Michelle Rudell

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Mediterranean

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)

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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