December SNAP-Ed Health Promotion: Holiday Eating

• ½ cup cooked quinoa, rinsed
• 6 cups kale, chopped
• 1 cup pomegranate seeds
• ½ cup dried cranberries
• 1 whole avocado, diced 
• ¼ red onion
• ½ cup walnuts (optional) substitute with croutons 

Dressing 

• ¼ cup olive oil 
• 2 tablespoons lemon juice, freshly squeezed 
• 2 teaspoons dijon mustard 
• 1 tablespoon honey 
• salt and pepper, to taste 

1. Wash and rinse all produce. 
2. Follow quinoa prep instructions according to the bag. 
3. On a large cutting board, use a sharp knife, chop kale and add into a large mixing bowl. 
4. Prep remaining ingredients: remove seeds from pomegranate, diced avocado, and chop red onion.  Add into mixing bowl. 
5. Top salad with dried cranberries and walnuts. Add pre-cooked quinoa to salad. Set aside. 
6. Prep dressing: in a small mixing bowl or mason jar whisk together olive oil, lemon juice, dijon mustard, honey and salt and pepper. Mix until dressing is smooth in texture. 
7. Pour dressing over salad and gently toss all ingredients until well coated. 
8. Serve immediately. 
9. Store in the refrigerator for 2-4 days. Recommend storing dressing separately. Dress salad before serving.