Rainbow kale salad
Crunchy kale, sweet pomegranate, and succulent seeds bring vibrancy back to winter days.
Fight off any colds and sniffles arriving this autumn 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 new Club oil from Marina, pouring now.
Here's the method:
Serves 4
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Wash your kale, remove it from the stem, and then slice.
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Finely slice 1 radicchio, 1/2 red cabbage and 1 fennel.
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Next julienne 2 carrots and 1 apple.
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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.
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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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