In the heart of spring, when the market stalls brim with fresh, vibrant leafy greens, I found myself inspired to create a dish that celebrates their crispness and nutritional benefits. One sunny afternoon, while plucking fresh kale and arugula from my garden, a burst of citrus caught my eye – a ripe orange glistening in the sunlight. It sparked the idea for a refreshing salad that could serve as a delightful side or a light main course. This Vibrant Greens & Citrus Quinoa Salad became an immediate favorite, combining earthy greens with the zesty brightness of citrus and the heartiness of quinoa.
Ingredients
– 2 cups kale, chopped
– 2 cups arugula
– 1 cup cooked quinoa
– 1 orange, segmented
– 1/4 cup pomegranate seeds
– 1/4 cup toasted walnuts or almonds, roughly chopped
– 1/4 cup feta cheese, crumbled (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey or maple syrup
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions
Begin by rinsing the quinoa under cold water in a fine mesh strainer. Cook it according to package instructions, usually in a pot with double the amount of water. Once cooked, fluff it with a fork and let it cool.
As the quinoa cools, prepare the leafy greens. In a large bowl, combine the chopped kale and arugula. The kale should be massaged gently to soften its texture, making it more palatable. This step is essential for transforming the kale into a tender, flavorful component of the salad.
Next, segment the orange, ensuring to catch any juices. This will add a delightful sweetness to the salad. Combine the orange segments with the leafy greens, then add the pomegranate seeds for that beautiful pop of color and flavor.
Once the quinoa has cooled, add it to the bowl with the greens and citrus. Toss everything together gently, ensuring that the ingredients are evenly distributed.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper. Drizzle this dressing over the salad and toss again to coat all the ingredients beautifully.
Finally, sprinkle the toasted walnuts or almonds and feta cheese (if using) on top, and garnish with fresh mint leaves for an aromatic finish. This salad is not only a feast for the eyes but also a vibrant mix of flavors and textures that will leave you feeling refreshed and nourished.
Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld together. Either way, this salad is bound to be a delightful addition to your spring table, inviting you to savor the beauty of leafy greens and the zest of citrus!