My kale and pomegranate winter salad

Sandra Slawinski 16th January 2019 0 comments

This winter salad is one of my ultimate favourites: easy, full of flavour and very seasonal. I ve been under the weather with colds and an awfully soar throat that won’t go away, so I am taking it easy.

KALE   This traditional cabbage variety is popular again, but it has been around since the ancient Greek times.  It’s great fried or stuffed, and fabulous in salads.

POMEGRANATE  This ruby red fruit originally from Iran and India  has multiple ways to use in cooking. Of course I grew up drinking grenadine, but love using the seeds in cooking and topping salads for that extra crunch and tangy flavour.

HOW TO – always, always use a glass jar to make your dressing or vinaigrette. It’s soo easy to shake the ingredients, serve and store all in one  jar!

WINTER SALAD TIPS –  When using winter leaves like kale, cabbage and Brussels sprouts, it is best to take a bit of olive oil and massage the leaves for a a minute to soften them before tossing them into the bowl. The vinaigrette will also coat the leaves better but mostly it will soften them a little. Don’t forget to play with colour, cuts and shapes. Use a peeler or mandolin to add some fun shapes or cuts to the salad.  Toasted nuts are great for extra crunch.

My kale and pomegranate winter salad


  • 1 kale
  • 1 white cabbage
  • 2 Brussels sprouts
  • 2 large carrots
  • 200 ml pomegranate juice
  • 50 ml olive oil
  • 1 table spoon balsamic vinegar
  • 2 table spoons Dijon mustard
  • 1 lemon, juiced
  • salt and pepper


  1. Tear the kale leaves from the stalks. Slice the cabbage leaves in to 1 cm wide ribbons and peel the leaves from the Brussels sprouts. Use a little olive to massage the leaves  for a minute. Toss them in a bowl. 
  2. Peel the carrots and use the peeler or mandolin to slice thin ribbons lengthwise. Toss them in the bowl
  3. Make the vinaigrette, add to a glass jar: the pomegranate juice, olive oil, vinegar, mustard, lemon juice and season to taste. Add more juice or mustard to balance the flavour.  
  4. Toast the chopped nuts a few minutes in a pan and toss in the bowl. Mix with your hands and drizzle over the vinaigrette before serving.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my bowl from Market, dishtowel from Daylesford Farm London shop & vintage silver serving spoons.