Kale salad with pomegranate, raisins and toasted flaked almonds

Kale seems to be the trendy green these days. So obviously I jumped on that bandwagon. But not only because it’s cool and good for you, it’s also actually really tasty! Kale can seem a bit chewy and though as a salad but if you ‘massage’ the leaves then it becomes a lot more delicious and tender. Here is one of my favourite salads using this healthy green, my kale salad with pomegranate, raisins and toasted flaked almonds!


Kale Salad with Pomegranate, Raisins and toasted flaked Almonds

1 big bunch of fresh kale
fine sea salt (generous pinch)
drizzle of olive oil
2 cloves of garlic, coarsely chopped
1/4 cup golden raisins
1 teaspoon white wine vinegar
juice of half a lemon
small drizzle of honey
seeds of 1 pomegranate
1/4 cup flaked almonds
1/4 cup pumpkin seeds (optional)
several shavings of good quality Parmesan cheese

First up start by preparing the kale. Trim heavy stems off the kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into thin ribbons crosswise. Then add the kale to a large mixing bowl along with the salt. ‘Massage’ the kale (by squeezing it and rubbing it between your fingers) for about 2 minutes or until the leaves feel noticeably softer and look a darker shade of green. Now set aside.

Next create your dressing. Heat a saucepan over a medium heat. Add the olive oil and garlic and still until fragrant and softened. Lower the heat. Add the golden raisins to to pan, together with the white wine vinegar and lemon juice. Cook and stir until raisins have plumped and softened, about 2 minutes. Remove from the heat and add some honey and salt and pepper to taste. Drizzle the dressing and raisins over the kale and set aside.

Heat a frypan over medium heat and add your flaked almonds and pumpkin seeds. Toast them gently until they start to brown and the pumpkin seeds start to pop! Watch them closely because you wanted the nuts/seeds toasted and not burned, and this process can happen quite quickly.

Finally sprinkle salad with the toasted flaked almonds, pumpkin seeds, pomegranate seeds and Parmesan cheese shavings. Just before serving give it a good hussle and, if needed, a final teaspoon drizzle of olive oil.

Simple, healthy and super tasty! This Kale salad is ideal to bring to a BBQ or as a side to any kind of meat/chicken dish. Are you a fan of Kale yet?

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