The Fall flavors in this gorgeous salad are just divine, it is perfect for a holiday gathering, or a nice side dish. We love it because it’s pretty easy to serve, easy to make, and delicious to eat. If you are hosting Thanksgiving this year, switch it up with a fun tasty salad with a nice crunch.

  • Total Time: 30m



  • 2 cups stemmed and finely chopped curly kale (slightly steamed)
  • 1 cup cooked quinoa
  • 2 medium sweet potatoes, cooked
  • Pepper, to taste
  • 1/3 cup pomegranate seeds
  • 1/3 cup pumpkin seeds

Pesto Vinaigrette

  • ¼ teaspoon salt
  • 1 clove garlic, roughly chopped
  • ¼ cup freshly squeezed lemon juice
  • ½ cup olive oil
  • ¼ cup fresh parsley leaves
  • ½ cup fresh basil leaves
  • salt and pepper to taste


  1. In a large bowl, add the sweet potatoes, quinoa, kale.
  2. To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
  3. Drizzle with about ⅓ cup dressing and gently toss until all of the ingredients are evenly coated. Add salt and pepper for taste.
  4. Add pomegranate seeds on top as garnish.
  5. Taste and mix in more dressing if desired.