2 bunches of fresh kale, chopped
1 orange, juiced
4 tblsp extra virgin olive oil
1 cup walnuts and pecans
2 tblsp nutritional yeast
¼ tsp pink Himalayan salt
freshly ground black pepper
1 handful dried cranberries and goji berries
pomegranate seeds to garnish (about 20)
* Remove the stems from the kale, wash with plenty of water, and place them in a large bowl.
* Prepare the ‘parmesan nuts’ – in a food processor add the walnuts, pecans, 1 tblsp olive oil, the nutritional yeast, and process until you obtain oily crumbles, taking care not to over-process, as you need a crunchy texture.
* Spread the ‘parmesan nuts’ over the chopped kale, add the cranberries and goji berries, 3 tblsp olive oil and the orange juice and mix well.
* Let the salad rest in the refrigerator for at least one hour, to soften. Season with salt and pepper, and serve garnished with pomegranate seeds.
With its deep green colour and original texture, kale makes an appealing addition to vegan meals, but it’s the fantastic nutrients content that made it the most popular superfood. Vitamins A and C, Calcium, Iron, antioxidants – they all come in high percentages in kale, while pairing these green superstars with healthy fats like avocado, olive oil or nuts makes its fat-soluble carotenoids easier to process by our bodies.
This Christmas salad has it all – the acid from the orange juice releases the iron and softens the kale leaves, and all the nutrients are highlighted by the rich ‘parmesan nuts’ flavour.