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Rainbow kale salad

Rainbow kale salad

Ingredients

1 bunch of kale
1 radicchio
1/4 red cabbage
1 fennel
2 carrots
1 Braeburn apple
1 cup of pecans
100ml Citizens of Soil olive oil
1 handful of chopped dill
Zest of half an orange
Juice of half a lemon
1 tbsp salt
50ml honey
Freshly cracked black pepper
2 cups of pomegranate seeds
1/2 a cup sunflower seeds

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Crunchy kale, sweet pomegranate, and succulent seeds bring vibrancy back to winter days.

Fight off any colds and sniffles arriving this winter with this nutrient-packed recipe.

Full of antioxidants from the olive oil, over 11 different plants, and meal-prep friendly—this seasonal salad ticks all the boxes.

For the perfect pairing this recipe works beautifully with our high-polyphenol Spanish extra virgin olive oil from Marina, pouring now.

Here's the method:

Serves 4

Wash your kale, remove it from the stem, and then slice.
Finely slice 1 radicchio, 1/2 red cabbage and 1 fennel.
Next julienne 2 carrots and 1 apple.
Add all of the raw fruit and vegetables to a bowl along with 2 cups of pomegranate seeds, 1/2 a cup of sunflower seeds and 1 cup of pecans, roughly chopped.
To a small bowl add 100ml of olive oil, the zest of half an orange, the juice of half a lemon, 1 tbsp of salt, 50ml of honey, 1 handful of finely chopped dill and freshly cracked black pepper.
Mix the salad with the dressing and serve. Keep in the fridge for up to 4 days.

Make it yours

Sunflower seeds can be swapped for an array of options, or added as extra for even more plants. And for a little more sweetness you could also add a handful of dried fruit, such as cranberries or sultanas.

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