Kale & Pomegranate Salad

January 5, 2017

One of my New Years resolutions is to try out new recipes and to eat seasonal ingredients.  January has plenty on offer to make some delicious dishes including; sprouts, kale, sweet potatoes, leeks, turnip, butternut squash, carrots, cauliflower, parsnips, lemons, oranges, tangerine, grapefruit,  fish – mussels, skate, salmon, meat – duck and lamb.  I will be experimenting with all of these this month, but my first on the list is Kale.

The reason it is top of my list is that kale is rich in nutrients and health benefits; it is anti-inflammatory, low calorie, low carb, antioxidant and includes Vitamin K, Calcium, Vitamin C, Vitamin A, potassium, and Lutein.  Some of the things Kale is good for are eyes, skin, reduced risk of heart disease and cancer, lowers cholesterol and is good for bones.

I have tried to include Kale in a number of dishes in the past, without massive success! but I have cracked it with this one as I have discovered that lemon is kale’s best friend!!

This dish is super tasty, but you need to ensure the kale and cabbage are well tossed and ‘massaged’ in the lemon dressing to ensure it is all covered so that the leaves are not bitter and over chewy!!

 


Ingredients
  • 100g Kale – remove the main stalks and ensure it is just the leaves
  • 1/4 Red Cabbage sliced finely
  • 1 tbsp Pomegranate seeds
  • 1 Lemon (zest and juice)
  • 2 Shallots (finely chopped)
  • 2 Cloves of Garlic (finely chopped)
  • 1 tbsp Olive Oil
  • 1 tbsp Dried Cranberries
directions
  1. Mix the finely chopped shallots and garlic with the zest and juice from lemon along with a tablespoon of olive oil
  2. In a bowl mix the Kale and finally sliced red cabbage with the dressing, ensuring all leaves are covered and the dressing is massaged into the Kale leaves, I leave the leaves for approx 3 minutes to ensure the lemon juice has time to soften the leaves
  3. Place your kale and cabbage onto a plate and sprinkle the dried cranberries and pomegranate, then pour over remaining dressing and serve

I served this salad with skewered sticky chilli salmon and roast sweet potato wedges, and it was well received by all the family!

 

What are your January seasonal favourites?

 

Mrs A

x

 

 

 

 

Related Posts

3 Comments

Leave a comment

Your email address will not be published. Required fields are marked *