Eat Yourself Skinny · by Kelly Gellner★ 5.0 (8)
Winter Kale and Quinoa Salad
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 16%
CARBS 32G35% OF CAL
4G FIBER17G SUGAR10G OTHER
FAT 24G60% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant winter salad with kale, quinoa, pomegranate, walnuts, and goat cheese tossed in a light Dijon vinaigrette. It's hearty, fresh, and works as a holiday side.
sideamericansalad🥄 saucepangluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup uncooked quinoa (rinsed)
- 6 cups chopped kale
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup walnuts (chopped)
- 4 oz crumbled goat cheese
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 16%
CARBS 32G35% OF CAL
4G FIBER17G SUGAR10G OTHER
FAT 24G60% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 316mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 102mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.