Ingredients
Scale
For the Pomegranate Vinaigrette:
- ½ cup EVOO
- ½ cup white balsamic
- ¼ cup pomegranate juice
- 2 T honey
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp cornstarch
For the Salad:
- 10 oz. Tuscan Kale
- 3 cups cooked Quinoa (1 cup uncooked, prepared according to package directions)
- 1 cup cooked Spelt berries (1/2 cup uncooked, boiled for approximately 30 minutes)
- ½ cup slivered almonds
- ½ cup dried blueberries
- ½ cup dried cherries
- 2 T flax seed
- ¾ to 1 cup dressing
Instructions
- To make the pomegranate vinaigrette, whisk all the ingredients except the cornstarch together into medium-sized bowl. Place two tablespoons of the vinaigrette into a smaller bowl, shift in the cornstarch and whisk thoroughly, so there are no lumps. Add the vinaigrette/cornstarch mixture back into the larger bowl and whisk to combine. (Adding the cornstarch helps to slightly thicken the vinaigrette so that it clings to the kale.)
- Place the kale, quinoa, spelt berries, almonds, dried blueberries, dried cherries, and flax seeds into a large salad bowl. Pour on the vinaigrette and toss to combine the ingredients.
- Serve immediately or store covered in the refrigerator for up to 4 days.