food for the mind

In the Kitchen

Kale and Pomegranate Salad


1 bunch of lacinato Kale – deveined and chopped
1 cup cumin-scented carrots
1/3 cup pomegranate seeds
1/2 cup walnuts, chopped
Sea salt, to taste
Cracked black pepper, to taste


Drizzle a little EVOO on the kale and massage to cover. Combine the cumin-roasted carrots, shaved fennel, pomegranate seeds and chopped walnuts. Season with salt and pepper, to taste. Serve with EVOO and enjoy!

Written by Miriam Jacobson – the Food Coach Nutrition Associate

Be the life of the party and serve this beautiful kale salad for thanksgiving dinner – it’s a more delicious and healthy alternative to cranberry sauce or those candied sweet potatoes. It pairs beautifully with turkey and roasted brussels sprouts. The kale helps boost liver detoxification (for my boozers), and the carrots and pomegranate seeds increase the body’s antioxidant system for glowing skin while the fennel helps improve digestion. Your guests will leave officially inspired by beauty, love and laughter.

Miriam is also available for consultation.

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