Made with quinoa, dried apricots and tossed in a pomegranate vinaigrette, this kale tabbouleh is no wimpy salad.
I am vowing myself to only make the most delicious salads. #NoMoreWimpySalads will be my new bumper sticker and life’s to short to force feed yourself wimpy limp lettuce. This is where, chopped kale tabbouleh comes in.
The preferred method for vegetable intake, for me at least, is to have everything chopped up and tossed lightly with a vinaigrette.There’s a satisfaction in eating a large bowlful of chopped food and then when you finally stop to take a breath, it’s then you realize you just gorged 2 pounds of vegetables and actually enjoyed it. Score one for kale tabbouleh.
A good chopped salad is multi-textural and this kale tabbouleh serves it’s purpose. In addition to the finely chopped kale leaves, nutty quinoa and more chopped herbs are thrown in. Fresh pomegranate seeds lend a pop of sweetness and notably my favorite part of the salad are the dried apricots. Totally unexpected but almost like you found the the marshmallows in your lucky charms.
- 1 bunch of kale, stems removed and finely chopped
- Small bunch of fresh parsley, stems removed and chopped
- Small bunch of fresh cilantro, stems removed and chopped
- Small bunch of fresh mint, stem removed and chopped
- 1 cup pomegranate seeds
- 1 cup cooked quinoa
- ½ cup dried apricots, chopped
- ½ cup olive oil
- 2 Tb pomegranate molasses
- 2 Tb balsamic vinegar
- 1 tsp honey (or agave to keep it vegan)
- 1 tsp dijon mustard
- 1 clementine, zest + juice
- ¼ tsp sumac
- Salt and pepper, to taste
- This salad couldn't be any easier. Add all the chopped ingredients to a large bowl and toss together.
- Then add all the dressing ingredients to a mason jar and shake very well until throughout mixed.
- Toss the vinaigrette with the salad and use as much or little as you like.