The PERFECT AUTUMNAL SALAD ✨ This is packed with nutrients and texture. Crunchy, salty, sweet, fresh, flavorful, satisfying, and topped with avo and a turkey breast you can’t go wrong.
Start by cooking your quinoa to box instructions. Cook it like rice - 1 part quinoa to 2 parts water or broth. To cool it faster I spread my quinoa out on a sheet pan in a thin layer and put in the fridge to cool faster!
Next clean and de-stem your kale. stack the leaves and slice it really thin. Add to a big mixing bowl and coat with 1 tbsp olive oil and 1/2 tsp salt. Using tongs or your best tool, your hands, give the kale a little massage. This breaks up the tough enzymes and makes it easier and more enjoyable to eat (and digest).
Prep the rest of the ingredients: grate the carrots, harvest all the seeds from the pomegranate (or buy them already done), and finely slice the basil and scallions thin.
Add the quinoa to the bowl over the kale (if it's still a little warm it's even better). Add all the remaining ingredients and give it a really good toss.
Serve with your favorite protein, as a side or on it's own.
Notes
Makes a great Thanksgiving side dish that you can make in advance!