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Prep
Difficulty
Easy
Time
Estimate
30 mins
Pomegranates and toasted almonds bring these side dishes together. Start by marinating the kale in a splash of vinegar as the recipe states. Boil the quinoa. Make the dressing and prepare the fruit. Toast the almonds if needed. Toss the salad together. Fold the nuts & seeds into the quinoa.
These can be served at any temperature and are fabulous to take on picnics.
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
