INGREDIENTS
1/4 cup
Pomegranate seeds
1/4
Red onion
2
bunches Tuscan kale
1 tsp
Dijon mustard
1 tsp
Honey
1/2 cup
Quinoa, cooked and cooled
1/4 tsp
Pepper, freshly ground
1/2 tsp
Salt
1/4 cup
Olive oil, extra-virgin
3 tbsp
White wine vinegar
1/4 cup
Pistachios