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Kale Salad with Quinoa, Pistachios and Pomegranate Seeds

Williams Sonoma
  • 25 minutes
  • Serves 6

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