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Massaged kale salad with quinoa, date and pomegranate

Jill Dupleix
Jill Dupleix

Curly kale leaves make the perfect picnic salad, being tough enough not to wilt in the heat. Massaging them with olive oil and salt breaks them down and makes them easier to digest.

Massaged kale salad with quinoa, date and pomegranate.
Massaged kale salad with quinoa, date and pomegranate. Photo: William Meppem


100g white or mixed quinoa

400g bunch curly kale

2 tsp extra virgin olive oil

1 carrot, roughly grated

½ red onion, finely sliced

4 medjool dates, stoned and chopped

3 red radishes, finely sliced

2 tbsp walnuts

2 tbsp pumpkin seeds, toasted

100g feta cheese

½ cup fresh pomegranate seeds


3 tbsp extra virgin olive oil

2 tbsp apple cider or red wine vinegar

1 garlic clove, finely grated

1 tbsp honey

sea salt and black pepper

1 tsp allspice


1. Rinse the quinoa in cold running water, then soak in cold water for 15 minutes, Drain and cook in 400 millilitres of simmering water for 10 minutes or until tender, when the little white "tails" appear. Drain well and set aside to cool.

2. Wash the kale and shake dry. Strip the kale leaves from the stems, and tear the leaves into small, bite-sized pieces. Place in a bowl, add a pinch of sea salt and the olive oil and massage the oil into the leaves until glossy and green. Whisk the dressing ingredients together.

3. In a large bowl, combine the kale, quinoa, carrot, onion, dates, radishes, walnuts and pumpkin seeds, and lightly toss. Crumble the feta over the top, scatter with pomegranate seeds and serve.

Main ingredient:
Quinoa, Lettuce, Carrot
Modern Australian
Lunch, Lunchbox, Side Dish
Picnic, Australia Day, Barbecue

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