It’s cooling down here in Canberra, and raw salads tend to be a slightly rarer occurrence at this time of the year. I make more soups, curries, bakes, stir-fries and the like in the colder months. I couldn’t help myself but make this delicious, pomegranate, crunchy walnut & kale salad.
Our friends over in the US are now into summer and will be munching more on raw and fresh salads like this one.
There’s so much hype around kale lately, and I think it’s great that people are eating it more. But I think some of you get put off because you don’t know how to prepare it. Trust me, it’s super easy and once you get the hang of it, you will be adding it to everything.
How to prepare kale
If you choose to eat it raw, it’s important to soften the kale. To essentially massage it so that it’s not so chewy, bitter and unpleasant.
I do this with adding salt to the cut kale in a bowl by squeezing and rotating it for a few minutes. This process will make the kale much easier to chew and digest.
See the photo below to demonstrate what kale looks like before and after massaging it. It will halve in size and become softer.
How this kale salad recipe was made
I don’t use pomegranate very often, but I had some in the house where my husband Michael and I are currently living while looking after a cute little dog named Coco.
There were a couple left in the fridge and knowing myself I hate wasting food. So I started thinking about what I could use it for.
It was the first day that we were here and I had some kale in the fridge and walnuts in the pantry. I love mixing nuts through a salad, but I’m generally not the type to add fruit in there.
I also had the idea to make the walnuts extra crunchy, so I candied them in some rice malt syrup. It worked perfectly!
When I first tasted this kale salad, I fell in love. It was simple yet so delicious! It had the perfect balance of flavours with the softness of the massaged kale leaves, sweet bursts of pomegranates and crunchy nutty texture of the walnuts.
I love it as a side salad to pretty much anything! Last night I had it with some quinoa, roasted pumpkin and tahini dressing. YUM!!!
Hope you enjoy this recipe and add it to your salad rotation. It’s also a great salad to put together for any holiday feast you might have. It will look stunning at the dining table.