The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
While winter is most certainly the season for warm comfort foods, it’s important to not lose sight of the fact that a vibrant salad can be equally satisfying!
Nutrient-dense kale and quinoa, a complex carbohydrate, are combined and elevated with spices and seasonal fruits including pear and pomegranate seeds. The combination of red and green colors gives this dish a wintery aesthetic while also offering loads of refreshing flavor.
With a sweet, savory and citrusy kick from a simple balsamic, maple and coriander seed-infused dressing, this salad is easy to make, filling to eat and anything but boring on the palate.
Add it to your menus this holiday season, and watch your loved ones fill their plates with the leafy green goodness!
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For the Salad
- ½ cup hazelnuts
- 1 pear, cut into ½-inch cubes
- 2 Tbsp. Heinen’s extra virgin olive oil, divided
- 1 Tbsp. Heinen’s fennel seeds
- 1 15 oz. can Heinen’s chickpeas, cooked
- 2 tsp. Heinen’s ground coriander seeds
- 1 tsp. Heinen’s paprika
- Dash of Heinen’s cayenne pepper
- 5 cups packed kale leaves, thick stems removed and chopped
- 2 2.4 oz. packages Heinen's organic cooked quinoa or 1⅓ cups cooked quinoa
- ½ cup pomegranate seeds
- Sea salt
- Black pepper
For the Dressing
- ⅓ cup Heinen’s extra virgin olive oil
- ⅓ cup Heinen’s balsamic vinegar
- 1 lemon, zested and juiced
- 1½ Tbsp. Heinen’s pure organic maple syrup
- 1½ tsp. Heinen’s ground coriander seeds
- Sea salt
- Black pepper
- Preheat the oven to 350°F.
- Arrange the hazelnuts on a baking sheet in a single layer and bake at 350°F until fragrant and golden, about 8-10 minutes. Let cool and set aside.
- In a bowl, toss the cubed pear with 1 Tbsp. of oil, fennel seeds and a pinch of salt. Arrange them in a single layer on half of a parchment-lined baking sheet.
- In another bowl, toss the drained chickpeas with the remaining 1 Tbsp. of oil, coriander seeds, paprika, cayenne pepper, a pinch of salt and a dash of pepper. Arrange them in a single layer on the other side of the baking sheet. Bake at 350°F for 30 minutes. Remove from the oven and let cool.
- In a clean jar make the dressing. Combine the oil, vinegar, lemon zest and juice, maple syrup and coriander seeds. Season with salt and pepper to taste. Secure the lid and shake well to combine.
- In a large bowl, place the kale and drizzle about ⅓ of the dressing over top. Use your hands to massage the dressing into the kale to soften. Add the quinoa, pear, chickpeas, hazelnuts and pomegranate seeds. Drizzle another ⅓ of the dressing. Toss to coat thoroughly. Taste and add more dressing and salt to your taste.