Kale, Apple & Pomegranate Salad

This is the perfect summer salad. Ideal as an addition to the Christmas table or just to share at a Saturday afternoon BBQ.

It's full of fresh goodness from all the colourful fruit and vegetables, and not only do the popping red from the pomegranates and cranberries look amazing, they are also packed with antioxidants, fibre, and vitamin C. What's not to love?

Drizzled with a creamy cashew caesar dressing, this salad is incredibly mourish and will have you diving in for seconds.

Egg free, gluten free, and vegan.

INGREDIENTS:

Cashew Caesar Dressing

• 1/2 cup raw cashews, soaked in room temp. water overnight, or in hot water for a couple of hours

• 1/4 cup olive oil ⁣⁣

• 1/2 cup water⁣

• 1/2 tspn onion powder ⁣⁣

• 2 garlic cloves, minced

• 1/2 tspn sea salt or to taste

• juice of 1/2 a large lemon, add more to taste

Salad

• 50g kale leaves, thinly sliced

• 100g mix of lettuce leaves - cos, rocket, mesclun

• 3 crisp red or green apples, skin on, thinly sliced

• 1 carrot, grated in thick strips or julienned

• 1 large avocado, diced

• 1/2 cup toasted hazelnuts or pecans

• 1/2 cup dried cranberries

• 1/2 cup pomegranate seeds⁣⁣

• vegan ricotta or feta cheese (optional)

METHOD:

Cashew Caesar Dressing Place the soaked cashews with remaining ingredients in a food processor and blend for 1-2 minutes until the cashews are completely smooth and you've got a nicely thick and creamy dressing.

Place in a jug and set aside.

Salad

Place the lettuce and kale leaves on on a serving platter. Arrange the apple slices, carrot, and avocados on top, followed by the nuts, cranberries, and pomegranate seeds. Sprinkle with the crumbled feta or ricotta if using.

Pour the dressing over the top or leave in the jug for individual serving.

This salad is perfect for so many occasions, but why not try it after your mid-morning meditation or yoga session. Visualise the healing energy of the rainbow as you feast on this nourishing salad.

With blessings,

The Enchantress