How to make kale, orange and pomegranate salad

Whip up a crunchy and colourful salad in just 10 minutes, perfect for a summer lunch

Kale, orange and pomegranate salad

Serves: 4
Prep time: 10 minutes

300g kale 
​150g pomegranate seeds  
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional)      

First prepare your kale. Get a sharp knife and a large chopping board and cut out the thick central stem. Discard this part and slice the remaining leaves thinly.

Rinse well, preferably in a salad spinner, then transfer to a large mixing bowl. De-segment two and a half of the oranges, removing as much of the pith and membrane as possible. Slice each segment in half. Set aside.

Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer.

Add the orange segments and the pomegranate seeds and mix well (best done with your hands). Transfer to a serving dish.

Heat a small frying pan and add the walnut halves. Lightly toast for a couple of minutes, allow to cool and add to the salad. Grate over some pecorino or parmesan if desired.

This salad keeps fantastically well. Store in an airtight container overnight and take to work the next day. It’s actually even tastier the next day as the kale is even softer, having been effectively marinating in the dressing.

Recipe from sparklingice.co.uk