Reviewed: Nov. 7, 2012

This salad was fantastic! Everyone loved it. I did use dried pomagranates because I could not find currants but I would not change a thing.

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2 users found this review helpful

Reviewer:

shell3

Reviewed: Nov. 16, 2012

Easy to make, nutritious, and delicious! Recommend highly.

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3 users found this review helpful

Reviewer:

JenniferJSteiner

Reviewed: Nov. 11, 2012

Since I was low on time, I added the quinoa to the kale while still hot. I actually liked it better slightly wilted rather than totally raw. I also used roasted pumpkin seeds in place of nuts and a mixture of craisins and dates. The craisins were better but I was out. This is an excellent recipe for getting in more dark leafy greens and good protein.

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3 users found this review helpful

Reviewer:

kathomas

Reviewed: Dec. 2, 2012

I needed a quick Sunday lunch, and this was perfect! I've never enjoyed kale in a salad because it can be so crunchy, but the quinoa and dressing really helped soften the kale perfectly! I didn't have pecans or currants, so I chopped up some of the orange bell pepper I had left and tossed in some unsalted peanuts. It was still wonderful!! Definitely want to try this more often!

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25 users found this review helpful

Reviewer:

IronandSilk

Reviewed: Nov. 26, 2012

This was a great salad! Made it for a group of 16, and they all asked for the recipe and gobbled it up. I did take one reviewers advice and put the quinoa with the kale while it was hot to help wilt the kale a bit, which I liked. The kale isn't so chewy that way. I also used raisins instead of currants, but followed the recipe other than that. Fabulous! Will make this again!

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18 users found this review helpful

Reviewer:

hddubb

Reviewed: Nov. 7, 2012

This had a great taste to it. I like the idea of fruit and grain. I added a little seitan to make it a full vegetarian meal.

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1 user found this review helpful

Reviewer:

Tanya

Reviewed: Nov. 12, 2012

I didn't have pecans and currants, so I used pepitas and raisins. Also added chopped carrots for a little more veggies. It was so delicious! I will definitely make this again.

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1 user found this review helpful

Reviewer:

Jen R.

Cooking Level: Expert

Home Town: Rohnert Park, California, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 27, 2012

So simple and truly delicious! This recipe is very versatile, I made it a second time with toasted almond slivers and cranberries, yummy.

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1 user found this review helpful

Reviewer:

Sam

Reviewed: Nov. 29, 2012

Very versatile dish! I used dried cranberries for color and walnuts to give a little kick. I've also used chopped chicken when I didn't have nuts. I agree with the reviewer who used the warm quinoa to wilt the kale a little. It's a better texture.

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1 user found this review helpful

Reviewer:

Regina In Georgia

Reviewed: Dec. 6, 2012

Delicious. I toasted the pecans and broke them into bits so every bite has that sweetness. I used raisins since I didn't have currants. I didn't have time to wait for the quinoa to cool, so just mixed it up warm and still tasted great-probably cut 25 mins off total time for recipe. Pinning this one to make again.

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2 users found this review helpful