Nordic kale with goat feta and pomegranate

By • January 27, 2014 • 0 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative.
Bodil Parsons

Serves 4 people

  • 200 grams ribbed green kale
  • 1 Hokkaido pumpkin
  • 2 avocados
  • 30 grams baked almonds
  • 50 grams goat feta
  • 2 cinnamon sticks
  • 1 red chili
  • 1 piece garlic
  • 0,5 juice of orange
  • 0,25 juice of lemon
  • 1 tablespoon dijon mustard
  • canola oil
  • 0,5 pomegranate
  1. First, turn on your oven to 150 degrees . Bake the almonds one hour. Split the pumpkin, remove seeds and cut into bite-sized cubes. Put pumpkin on a baking tray with baking paper , turn the pieces with oil, chili , a few cinnamon sticks and salt. Bake at 220 ° C for approx . 8 min. Free the kale for the stalk and rib into small florets. Wash and dry thoroughly. Start of dressing. Mix orange, lemon, minced garlic , salt and pepper. Add canola oil until the dressing gets a suitable consistency . The dressing should be well flavored and provide enough acidity atocontrast the ingredients in the salad. Mix kale with dressing and set aside . When the pumpkin is cool , you cut the avocado into large cubes. Remove the pomegranate seeds from the fruit. Mix all ingredients and remember to keep a little feta and pomegranate back to garnish on top.
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small