Everand Logo

Welcome to Everand!

  • NEXT

    DINE TIME

    Dec 15, 2019 5 minutes

    Kale, quinoa & pomegranate salad

    SERVES 6 PREP TIME 25 MINUTES, PLUS STANDING

    1 tsp honey
    1 tsp Dijon mustard
    ¼ cup (60ml) white wine vinegar
    ¼ cup (60ml) extra virgin olive oil
    1 bunch curly green kale (460g)
    ½ cup (100g) quinoa, cooked and cooled
    1 large avocado, stone removed, cut into thin slices
    ¼ small red onion, sliced thinly
    250g grape tomatoes, halved
    ¼ cup (35g) pistachios
    ¹/₃ cup (65g) pomegranate seeds

    1 Whisk the honey, mustard, vinegar and olive oil together in a small bowl; season generously with salt and freshly ground black pepper.

    2 Tear the leaves from the kale stalks and shred finely. Place in a large bowl with half the dressing; toss well to coat the kale in the dressing. Stand for 30 minutes for flavours to be absorbed.

    You’re reading a preview, subscribe to read more.

    More from NEXT

    NEXT6 min read
    Smitten With Seattle
    Confession time: I’ve wanted to visit Seattle ever since I first saw Grey’s Anatomy. If this rainy city at the tippy-top of north-west America was filled with men who looked like McDreamy and McSteamy, I figured I would be in heaven (conveniently for
    NEXT1 min readFashion
    MIX & MATCH STYLES
    With endless possibilities and broad versatility, mustard is the hottest colour of the season, especially once you’ve worked out which one suits you. Darker shades work for people with lighter complexions while softer mustard tones will complement ol
    NEXT3 min read
    Colours
    Bohemianism, I realise, is a bit like acne. You can cover it up, you can hide it completely for a time – but sooner or later it just breaks through. Tonight, my bohemian tendencies are stirring under my currently conventional existence. Friday evenin

    Related Books & Audiobooks