Ingredients
- 12oz kale, chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 cup cooked quinoa
- 1 cup shredded carrots, chopped finely
- 15oz can chickpeas, drained and rinsed
- 1 cup sliced almonds
- 1 cup pomegranate seeds
- 1 cup golden raisins
- 6oz feta, crumbled
- 1/3 cup fresh dill, chopped
Dressing
- 1/2 cup olive oil
- 1/4 cup honey
- juice of 1 lemon
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Instructions
- In a large bowl, add kale, olive oil, and salt. Massage kale until broken down slightly, the longer you massage the less chewy it becomes.
- Add in cooked quinoa, chopped carrots, chickpeas, almonds, pomegranate seeds, raisins, feta, and dill.
- In a glass measuring cup, add all ingredients of dressing. Whisk until well combined.
- Pour dressing overtop of salad and toss to combine. Serve.
Category: salad, dinner, gluten-free, healthy, summerMethod: no-bakeCuisine: MediterraneanDiet: Gluten Free