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Kale Superfood Salad Recipe

  • Author: Marie Bostwick
  • Yield: 6-8 servings 1x



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


  1. 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.)
  2. 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.
  3. Serve immediately or store covered in the refrigerator for up to 4 days.