Because, JANUARY.

A diet consisting of Prosecco, Salt & Vinegar crisps, Twiglets and Quality Street, is no longer acceptable. And if it's January and you can't eat chocolate, you eat kale. Lots and lots of kale. This is one of my favourite salads because it has it all - it's crunchy, sweet, salty and with the quinoa added, packs a full protein punch!

Kale & Quinoa salad with Pomegranate, Apple & Feta (serves 4)


For the salad:

  • 1/3 cup quinoa
  • 1/2 cup water
  • 6 cups kale, finely shredded
  • 1 large apple, sliced into matchsticks
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, chopped
  • 1/4 feta, crumbled

For the dressing:

  • 1 tbsp minced garlic,
  • 1 tsp dijon mustard
  • 1 tsp agave
  • 3/4 tsp coarse salt
  • 1/4 tsp black pepper
  • 1/4 tsp Worcestershire sauce
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 3/4 cup of extra virgin olive oil


1. Cook the quinoa by bringing the water and the quiona to the boil, then turn the heat down to a simmer and cover. Simmer for approx 15 minutes, until all the water has been absorbed. Remove from the heat and let it sit uncovered for about 5 minutes, to cool.

2. Once cooled, toss together the quinoa, kale, apple, pomegranate and walnuts. Let sit whilst you make your dressing:

3. In a clean jam jar mash together the garlic, mustard, agave, salt, pepper and Worcestershire sauce. Pour over the red wine vinegar, lemon juice and olive oil. Put the lid on tight, and shake well to combine. (The remaining dressing will keep in the fridge in a  tight fitting lid for about a month)

4. Dress the salad with the dressing according to taste before sprinkling over the crumbled feta.

5. Serve & enjoy!