Warm Festive Salad

Warm Festive Salad

This week’s recipe is sponsored by
my all time favourite seasonal fruit, POMEGRANATE.

Did you ever go for a job interview to be asked some strange, and outside the box questions? I sure did.
 
One of the questions I’d get asked was:
“If you could be any fruit, what would you be and why?”
My go-to answer was “Pomegranate. They are hard to get into but once you’re inside, seeing it’s unique qualities are well worth the wait.” 😏
 
And isn’t that the truth? How could anyone deny the distinct taste and texture of these beautiful bright red arils?
 
This festive salad has fall + winter written all over it. It’s made the cut for this year’s holiday menu… but I won’t be waiting for the holiday season to make it again. 😍
 
I’m so in love with the entire flavour combination of this salad. Even though pomegranate plays the lead role the other ingredients tie it all together. Loaded with sweet potato, kale, quinoa, and red onion, trust me, your mouth will thank you!
 
It does require a little bit of prep work, but it’s super easy- I promise. 😊
Warm Festive Salad
Author: 
Prep time: 
Cook time: 
Total time: 
 
This festive salad has fall + winter written all over it. Loaded with it's main feature, pomegranate, sweet potato, kale, quinoa, and red onion. Trust me, your mouth will thank you!
Ingredients
Instructions
  1. Rinse quinoa with cool water in a fine-mesh strainer for at least 2 minutes. Drain.
  2. Transfer to a saucepan, and add required water (check package for details).
  3. Cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting.
  4. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
  5. Heat coconut oil in a non-stick skillet. Add peeled, chopped sweet potatoes and paprika.
  6. Season with Himalayan salt and freshly cracked pepper, to taste. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes.
  7. When they are almost ready, stir in maple syrup and finish cooking.
  8. Add kale and cook until wilted, about 5 minutes.
  9. Add cooked quinoa, stir and cook until warm.
  10. Turn off the heat and add chopped onion and pomegranate.
  11. In a small bowl, whisk together orange juice and olive oil. Season with Himalayan salt and freshly cracked pepper, to taste.
  12. Drizzle over warm salad, toss and serve immediately.
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