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  • Writer's pictureDevon Cookery School

Kale, Pomegranate and Parmesan Salad

Spring is peeping through! And we could not be happier to see some sunshine. Whilst we’re not quite ready to eat salad and cold cuts every day just yet, this is a lighter accompaniment whilst still having that winter feel. Massaging your vegetables may sound a bit bizarre but it will leave you with lovely soft kale without the need to cook it!

Massaged Kale, Pomegranate and Pine Nuts


  • 1 bunch of kale, (try to get the whole bunches not the already chopped version)

  • 1 Lemon, juice and zest

  • 50g pine nuts, toasted

  • 1 pomegranate, seeded

  • Parmesan or Pecorino

  • Olive oil

  • Salt and Pepper


1. Rip the leaves off the stalks And chop into bite sized pieces. Spread the kale leaves on your largest baking sheet. Drizzle with olive oil, lemon and sprinkle on the sea salt. Massage the oil into the leaves for several minutes. The leaves will begin to darken, shrink a bit and soften. Taste test and continue massaging until the leaves have softened to your preference.

2. Top with black pepper, Parmesan shavings, pine nuts and pomegranate arils.

3. This salad keeps well for about two to three days in the fridge without becoming soggy.

If you cannot get kale then this works brilliantly with Rocket, Spinach and Watercress ( Minus the Massage!)

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