My kale and pomegranate winter salad



  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

Recipe by Leeks and High Heels at