This is an excellent and easy recipe is a fresh winter salad. It can be difficult to get enough fresh and raw vegetables in the winter months, but this easy and tasty salad cleverly makes good use of seasonable vegetables. Kale is ready available in the winter months and provides an excellent substitute to other leafy greens that may be out of season.

Kale is one of the most nutritious vegetables around. It contains high levels of B-vitamins, vitamin C, calcium and iron. Being a member of the “cabbage family” it also offers cancer protective properties.
I have added some toasted walnuts for extra fibre, protein and healthy fat, some pomegranate seeds for colour rich antioxidants, as well as some winter apples for taste, vitamin C, fibre and pectin. All in all, this is a colourful winter salad that promises to boost both the appearance and the nutrition of your plate!

Serves 4
: 500g Kale
1 small winter apple
50g shelled whole walnuts
Seeds from ½ pomegranate

3 tbsp good quality cold pressed rapeseed oil
1 tbsp balsamic vinegar
2 tbsp water
A pinch of ground white pepper
A pinch of ground all spice
A pinch of sea salt
A pinch of ground black pepper

Wash the kale thoroughly. Remove stems and chop leaves finely.
Cut the pomegranate in half and then into quarter to remove the seeds. Place the seeds to one side. Half and core the apple. Cut into very thin slices.
Lightly toast the walnuts in the oven or in a dry frying pan. Be careful not to burn the nuts as the oil will go rancid. Roughly chop the toasted walnuts.
Mix all the ingredients for the dressing in a small bowl. Taste and add more spices if needed.

Place the chopped kale in a large serving bowl and toss gently with the dressing. Add the rest of the ingredients and toss until all are well combined.

The salad goes well with meat or white fish. It will keep for 2-3 days in the fridge.Winter Kale Salad