SALAD WITH KALE AND POMEGRANATE

2020-09-02 21:00:20

Kale has become a permanent feature of the Vega menu because of its health benefits. It has a very high nutrient density and is loaded with vitamins: A, C and K, micro and macro elements: iron, magnesium, calcium, potassium, and folic acid. Moreover, what is extremely important, the kale has anticancer properties.

The salad also includes oil free oven baked sweet potatoes. To give character to the sweet potatoes you can roast them accompanied by dried thyme. Of course, it is important to add some fat to the salad (e.g. in a dressing), because it assists with the absorption of the above-mentioned vitamins A and K as well as vitamin E, which can be found in pumpkin and sunflower seeds and apricots.

The kale goes beautifully with the pomegranate in terms of colour, also in terms of taste of course. Instead of pomegranate seeds, you can add dried cranberries. I think that thanks to such a healthy and colourful salad, many people will come to like the kale and will reach for it more often.

ingredients

for 2 people

100 g kale
400 g sweet potatoes
1 teaspoon dried thyme
3-4 apricots
1/2 red onion
100 g smoked tofu
a handful of pomegranate seeds or dried cranberries
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 teaspoon pine nuts (optional)

for dressing:

4 tablespoons olive oil
1 teaspoon Dijon mustard
juice from one small lemon
1/2 clove garlic
1/2 teaspoon salt
1/3 teaspoon coloured pepper
1 teaspoon agave syrup

recipe

Peel, wash and cut sweet potatoes into half centimeter thick slices, and then cut the larger pieces into halves. Place them on a baking tray covered with baking paper, sprinkle with thyme and put in the oven preheated to 180 degrees for 25 minutes. Rinse pumpkin, sunflower seeds and pine nuts in a sieve and roast for a few minutes in a dry frying pan. Peel the red onion, wash it and cut into half moon slices. Wash the kale and the apricots thoroughly and cut them into smaller pieces. Then crumble the smoked tofu.

Grind the coloured pepper into dust and press the garlic. Stir together precisely all dressing ingredients.

Place all the salad ingredients on two plates, sprinkle with sunflower and pumpkin seeds, pine nuts (optional) and pomegranate seeds. Then pour the dressing evenly over the salad. Eat the salad with a slice of bread, a whole grain roll, or just enjoy the beautiful flavours on their own.