Kale Quinoa Salad with Halloumi, Pomegranate & Persimmon
A vibrant kale quinoa salad with crispy halloumi, juicy pomegranate, sweet persimmon, and a bright lemon–pomegranate molasses dressing.
Ingredients
- 1 bunch Tuscan kale stems removed and cut into 1/2 in strips
- 1 cup quinoa
- 3 fuyu (hard) persimmon peeled and cut into 1/2 pieces
- 1 cup pomegranate arils
- 1/4 cup pepitas
- 7 oz halloumi cheese cut into 1/2 in cubes
- olive oil
Pomegranate Dressing
- 1/4 cup fresh lemon juice
- 2 tbsp pomegranate molasses
- 1 tsp honey
- 3 tbsp olive oil
- kosher salt
Instructions
- Rinse quinoa and bring to a boil in a pot with hot water. Simmer and cook for 10-12 minutes. Drain and rinse and allow to cool in a colander to fully drain the liquid.
- Place kale in a bowl and drizzle with a bit of olive oil and kosher salt. Massage the kale with your hands for two minutes. This softens the kale and mellows the flavor.
- In a jar with a lid, mix together dressing ingredients: lemon juice, pomegranate molasses, honey olive oil and a pinch of salt.
- Add a drizzle of olive oil to a non-stick pan (about 1-2 tbsp) on medium heat. Add in halloumi in a single layer and cook for 1-2 minutes on both sides. Remove from the pan and place on a paper towel to drain the excess oil.
- To the bowl with the kale add in the quinoa, persimmon, pomegranate arils, and pepitas. Pour over the dressing and toss. Add halloumi cubes on top and toss again to combine. Serve immediately.