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5.0 from 24 votes

Kale Salad with Meyer Lemon Vinaigrette

Perfect as a light lunch or even a meatless Monday dinner option!

Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Course: Main Course , Salad
Cuisine: American , Vegetarian

Ingredients

  • 4 cups chopped kale
  • 1 avocado diced
  • ½ cup cooked quinoa
  • ½ cup pomegranate arils
  • ½ cup Chopped Pecans
  • ¼ cup crumbled goat cheese
For the Meyer lemon vinaigrette
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar

Instructions

    Cup of Yum
  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
  3. Serve immediately.