Kale salad with pomegranate and feta
Preparation time: 20 minCooking time: 3 min2 servings
From the article: 10 follicular-phase recipes: breakfast, salads and everyday meals
Ingredients
2 Servings
- 200 g trimmed kale, stalks removed
- 1 tbsp olive oil
- ½ tsp salt
- 30 g walnuts
- 1 orange
- 1 small apple
- ½ pomegranate
- 80 g feta
- 2 tbsp flaxseed oil
- 1 tsp apple cider vinegar
- 1 tsp medium-hot mustard
- 1 tsp maple syrup
- 1 pinch pepper
Instructions
- 1Wash and dry the kale and tear into bite-sized pieces. Put in a large bowl, add olive oil and salt and massage firmly for 2 to 3 minutes until darker and softer.
- 2Toast the walnuts in a dry pan for about 3 minutes and roughly chop.
- 3Peel the orange with a knife, removing the white pith, and cut out the segments. Squeeze the juice from the remaining membranes into a small bowl. Cut the apple into fine sticks and remove the pomegranate seeds.
- 4For the dressing, mix 1 tbsp orange juice with vinegar, mustard and maple syrup. Whisk in the flaxseed oil and add pepper.
- 5Fold the apple, orange and pomegranate into the kale, add the dressing and toss. Crumble over the feta and scatter with walnuts.
Nutrition: 390 kcal · 12 g protein · 27 g carbs · 26 g fat
