Kale Tabbouleh with Pomegranate and Quinoa
Prep Time
10 mins
Total Time
10 mins
Servings: 4 -6 servings
  • 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
  • 1/2 cup dried apricots chopped
Pomegranate Vinaigrette
  • 1/2 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
  • 1/4 tsp sumac
  • Salt and pepper to taste
  1. This salad couldn't be any easier. Add all the chopped ingredients to a large bowl and toss togetehr.
  2. Then add all the dressing ingredients to a mason jar and shake very well until throughout mixed.
  3. Toss the vinaigrette with the salad and use as much or little as you like.