Raw winter salad with Kale, Beetroot and Pomegranate
I don’t know about you but in the winter I have times when I’m desperate to eat some crunchy fresh raw vegetables after everything being warm and cooked.
I know not everyone is into eating kale but I love it and it’s great massaged with a good quality olive oil which wilts the leaves, makes them easier to chew and digest. This salad uses in-season winter veggies and because it’s made with hearty kale it holds up for a few days in the fridge. Beets are nature's detox food and pomegranates are chock full of phytonutrients and antioxidants.
I’ve used this impressive looking salad as a side to pasta for guests but it also pairs well with chicken on top for a more complete meal.
One bunch dino/lacinato kale - de-stemmed and finely chopped
1 medium or 2 small beets peeled
1 medium pomegranate
¼ cup roasted salted almonds
¼ cup dried cranberries
2 TB Olive oil
1TB red wine vinegar
1 tsp honey
1 tsp dijon mustard
Salt & Pepper to taste
In a bowl big enough for the entire salad combine dressing ingredients. Add kale and massage dressing with hands onto the leaves until well coated and wilted looking. The total kale will look halved in quantity after being massaged.
Grate beet or use a vegetable peeler to shave thin strips or chop into fine matchstick sized pieces. Add to kale and mix to coat with dressing (this step is important if using a golden beet as it can oxidise and lose its bright colour, red beets won’t have this problem)
Remove arils from pomegranate and add most to the salad bowl and mix everything to combine. (If you’ve never done this before there are many great tutorials on youtube, just wear an apron and beware of the juice - it stains!)
Chop almonds and cranberries together to form a rough mixture.
When ready to serve top salad with remaining pomegranate arils, cranberries and almond mixture.