Festive Pomegranate, Kale & Quinoa Salad

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Vibrant green kale adorned with jewel-like pomegranate seeds, mingled with the fluffy quinoa, is creating a symphony of colors and textures that promised a delightful culinary experience. This amazingly easy and healthy to do salad will catch the eye of all your guests !! 



Prep Time: 15 minutes

Total Time: 15 minutes

Serves 8



  • 1 cup off white GoGo Quinoa (uncooked)

  • 1 large pomegranate, divided per instructions below

  • 6 tablespoons pomegranate juice, from the pomegranate above

  • 8 cups stemmed, massaged, chopped kale, per instructions below

  • 1/2 cup finely diced celery

  • 1 cup sliced almond, lightly toasted

  • 4 tablespoon fresh orange juice

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon fine sea salt


Quinoa (Gogo Quinoa quinoa does not need to be rinsed, as it has already been pre-rinsed.)

  1. Combine all the quinoa ingredients in a small saucepan, then cover.

  2. Bring to a boil over medium-high heat.

  3. Once boiling, reduce the heat to medium-low and continue cooking until the quinoa has fluffed up.

  4. Set aside.

Firmly roll the pomegranate on the counter with the palm of your hand for about 20 seconds. Roll hard enough to break up the seeds (you’ll hear them), but not so hard that you break the fruit open. Place a strainer above a large bowl and slice the fruit in half; juice will start spilling out immediately. Rolling the pomegranate loosens the seeds, so gently squeeze each half, cut side down, through the strainer. The strainer will catch the seeds and the juice will fall into the bowl. The pith (white part) should stay with the shell, if it doesn’t you can simple pick it out. If there is a lot, place the seeds in a large bowl of room temperature water. The seeds will sink and the pith will float for easy separation.


To prepare the kale: One bunch of kale that’s been stemmed, massaged and chopped will yield about eight cups. Chop in small pieces. All of the ingredients in this salad are small so you don’t want large pieces of kale to overwhelm it.


To prepare the almonds: Place your raw, unsalted sliced almonds in a small saute pan over medium heat for about 5 minutes to lightly toasted, tossing halfway through. They will be lightly fragrant and lightly golden brown. Watch them closely, nuts can burn very quickly on the stove.



Combine the pomegranate juice, orange juice, olive oil and sea salt in the bottom of a large bowl; whisk together until emulsified. Combine the rest of the ingredients into the dressing and serve, 

You can keep the leftovers in the refrigerator up to three days (if there is any!)