Pomegranate Kale Salad

I get asked all the time “What do I do with kale?” I have so many answers to that question. But today I would like to share one of my favorites with you — eat it raw. It’s the easiest route to take in terms of prep time and it also means that the nutrients stays intact (more about cooking and what it does to nutrients in a future post).

This salad features so many super foods I don’t even know where to start! Kale and pomegranates are in season right now so they are at their height in terms of nutritional content and flavor. And the cabbage, carrots, olive oil and lemon juice are also all super foods in their own rights. The best part about it… it’s truly a delicious salad. This is my husband’s and my baby’s favorite salad to eat this time of the year.

You can make this salad the day before or right before are about to serve it, making it a versatile and flexible dish. But actually, making it hours ahead of time really helps the fibers in the kale and cabbage break down, leaving a very tender texture. If you have any leftovers (I always make a double batch and always hope for leftovers but never have any!) you can keep it in your fridge for days and it will taste even better– unlike most dressed salads, this one will turn into a type of slaw.

Why should you eat kale?

Aside form it being tasty, you will also reap these benefits:
Kale is a good source of dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium and phosphorus, and a very good source of vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese. And by the way, 1 cup of kale is only 33 calories, so eat as much as you like! But what does all this mean? If you have any issues with chronic or acute pain, Kale is one of the Super Foods of Super Foods– it’s an anti-inflammatory green and it also provides you with many of the nutrients that you need to recover, rebuild and rebalance.

Pomegranate Kale Salad:

1 large bundle of kale (red, green or dinosaur)
¼ head of red cabbage
3 orange carrots
3 white carrots
¬Ω pomegranate seeded
2 lemons juiced (make that 3 if they aren’t very juicy)
2 Tblsp Extra Virgin oilve oil + more to taste
Slivered almonds (optional)
Salt and Pepper to taste

Cut the kale and the red cabbage into thin strips lengthwise. Cut the carrots into thin strips or thin rounds (I like to do diagonal rounds and often times cut them in half). See the pomegranate. Toss all ingredients in a bowl with the lemon juice and olive oil. Add salt and pepper to taste. Because all bundles of kale are different sizes, adjust the oil and lemon juice as needed. If you like, add almonds last to taste.

By | 2012-11-02T16:10:58+00:00 November 2nd, 2012|Recipes|0 Comments

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