This kale salad is super simple to make and has a great combination of savoury, sweet, soft, and crunch. It can be served as a main or a side.
- 3 bunches of flat-leaf kale (dinosaur/Tuscan kale is best)
- ½ teaspoon salt
- 1 small pomegranate (around ¾ cup seeds)
- ¾ cup / 80g walnuts, chopped into quarters
- ¼ cup / 85g rice malt syrup
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar (balsamic vinegar will also work)
- To prepare the kale, hold the bottom end of the stalk and push the leafy part off the stalk away from you. You will be left with the kale stalks at the end. Don’t throw them out, it’s perfect for juicing or chopping finely in a stir fry.
- Chop the kale into thin strips and combine in a bowl with the salt.
- Massage and rotate the kale for around 2-4 minutes until you start producing some juice. You will notice that the leaves are becoming wet and a little soggy.
- For the walnuts: In a small saucepan, add the walnuts and fry for a couple of minutes until they start to brown a little.
- Add in the rice malt syrup and simmer on low heat for around 2-3 minutes.
- Once the rice malt syrup has been bubbling for 1-2 minutes, turn it out on a baking paper lined tray and spread the walnuts evenly to cool.
- Wait for around 5 minutes for them to turn hard and break them up before adding to the kale.
- For the pomegranate, use your paring knife to remove the flower from the top. Cutting at an angle, remove a cone of pith from below the flower without cutting into the seeds. Score the sides and open it up. You should be able to remove all the seeds with ease. Add to the salad.
- Mix in the olive oil and vinegar and enjoy!
- Diet: Vegan