Harvest Seed Salad w. Honey Dijon Dressing
We are here to prove to you that salads are not boring. Make this lunch one time, and you’ll be a believer. It’s the perfect balance with crunchy raw almonds and pepitas, greens, gluten-free protein from the quinoa, and sweet additions like pomegranate seeds. Not that it needs anything more - but the dressing is legit too!
OPTIONAL: ADD GOAT CHEESE
TIME: 20 MINUTES
2 CUPS KALE
¼ CUP DICED RED APPLE
½ CUP CHOPPED ROASTED BEETS (WE LOVE LOVE BEETS BRAND)
½ CUP DRY QUINOA
2 T DRIED CRANBERRIES
2 T POMEGRANATE SEEDS (OPTIONAL)
1 T RAW SUNFLOWER SEEDS
1 T RAW PEPITAS
½ T EXTRA-VIRGIN OLIVE OIL
1 ½ T RED WINE OR APPLE CIDER VINEGAR
2 T DIJON MUSTARD
½ T COCONUT SUGAR, HONEY OR AGAVE
To cook the quinoa - bring ½ cup dry quinoa and 1 cup of water to a boil. Cover, reduce heat and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside. You’ll have some extra quinoa to use for another day or another recipe. You can also buy frozen quinoa and heat up ½ cup!
While cooking quinoa, wash and prep kale, chop apple, scallions and cooked beets.
When quinoa is prepared, mix the beets, apple, and quinoa together.
Pour over kale. Garnish with scallions, seeds, and pomegranate seeds.
Prepare dressing by whisking all ingredients together. Pour over and serve.