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Gina @ The Passionate Pantry

Kale Salad with Pomegranate Molasses Dressing

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 to 8 serves
Ingredients Method

Ingredients
  

DRESSING

  • 4 tbls pomegranate molasses
  • 2 tbls lemon or lime juice
  • 6 tbls extra virgin olive oil
  • sea salt flakes and pepper to taste

SALAD

  • 1 bunch kale trimmed, washed, and torn into smaller pieces
  • Extra virgin olive oil / apple cider vinegar / sea salt flakes and pepper for massaging kale
  • Handful of Italian parsley washed, whole leaves only
  • Toasted buckwheat to sprinkle

OTHER INGREDIENTS TO CONSIDER

  • Radish thinly sliced
  • Green or red cabbage thinly sliced
  • Pomegranate seeds
  • Roasted pumpkin slices for a more substantial salad – sprinkle pumpkin with Nigella seeds for a lovely flavour combination

Method
 

  1. Combine dressing ingredients (this will make more than you need so store extra in the fridge and use on other salads ... it's delicious!)
  2. Place kale into a large bowl and massage with a little olive oil, apple cider vinegar, sea salt flakes and pepper to help break down fibres
  3. Once done to your liking, place kale onto a large serving platter
  4. Drizzle kale with the dressing
  5. Place the parsley leaves around the kale so that it can be seen easily
  6. Finally sprinkle the salad with toasted buckwheat (do this last if you are adding any of the other optional extras)