Serves 4 | Prep Time: 20 minutes

Enjoy this salad in the winter months when kale and pomegranates are in season and at their peak flavor. The oil and vinegar we selected adds a fruity, grassy and tart flavor with a mild serrano pepper finish. Perfect for a cold winter day when you can’t go outside but want to feel (and eat) healthy.

Detox Salad with Kale, Quinoa and Pomegranate

  • 10-12 leaves of kale (250-300g)
  • 1 cup pomegranate seeds
  • 1 cup cooked black quinoa (white quinoa will also work)
  • 3 scallions, chopped
  • 3/4 cup Marcona almonds, coarsely chopped


  • 4 Tbsp. ABQ Olive Oil Serrano Honey Vinegar
  • 3 Tbsp. ABQ Olive Oil Koroneiki Extra Virgin Olive Oil


Wash and dry the kale. Remove the stems and use a food processor or mini chopper to chop the kale into a finely chopped texture (You can use a sharp chef knife if you don’t own a mini chopper). Chop scallions into penny–thick slices. Open pomegranate and remove seeds – set one cup of seeds aside.

Cook black quinoa according to package instruction. Let it cool down for about 5 to 10 minutes.

In a bowl combine: chopped kale, chopped scallions, pomegranate, cooked black quinoa.

Add ABQ Olive Oil Serrano Honey Vinegar and Koroneiki Extra Virgin Olive Oil in a small bowl. Whisk for about one minute until mixture emulsifies. Add dressing to salad and toss for about one minute. Finish with chopped Marcona almonds and serve.