Kale is the new superfood, full of flavor and nutrients. Also called “borecole,” it’s closely related to wild cabbage in the way it grows. Kale has iron, vitamin K, and is loaded with antioxidant nutrients. Couple this veggie with pomegranate seeds and you have a powerhouse salad!
Compounds found in pomegranates are called punicalagins and have been shown to aid heart and blood vessel health. Punicalagins are the major component in the pomegranate that have health benefits. Some of the benefits include helping to lower cholesterol.
This salad is a delightful combination of savory and sweet flavors with the added joy of a crunchy and robust texture. Enjoy it as a quick lunch or a side to your main protein at dinner.
4 cups curly purple kale (also known as borecole)
1 cup chopped pistachio nuts
salt and pepper to taste
1 tablespoon maple syrup
2 tablespoons cider vinegar
2 tablespoons olive oil
Place butternut squash in the oven and bake at 350 degrees for 30 minutes. Slice the butternut squash in half and scoop out the seeds. Peel the squash and cube.
Place kale in a pan with a inch of water and cover and steam about 1 minute.
Remove pomegranate seeds and place in a bowl. Add chopped pistachios. Add to the kale and add butternut squash to the mix.
Mix together olive oil, apple cider vinegar and maple syrup. Add to the kale mixture and mix well. Can serve with any protein dish including fish, chicken, pork or tofu.