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5 from 2 votes

Kale Tabbouleh with Pomegranate and Quinoa

Prep Time10 mins
Total Time10 mins
Servings: 4 -6 servings
Author: Samantha Ferraro


  • 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


  • This salad couldn't be any easier. Add all the chopped ingredients to a large bowl and toss togetehr.
  • Then add all the dressing ingredients to a mason jar and shake very well until throughout mixed.
  • Toss the vinaigrette with the salad and use as much or little as you like.