Kale, Pomegranate and Nut Salad

January always brings optimism for change so it’s also a great time to pay more attention to what’s on your plate! It is now, during #Veganuary, that I encourage you to try meatless recipes that are not only delicious but also full of nutrients. A plant-based diet helps relieve the body after the holiday madness, supports the planet and allows you to discover completely new flavors. That’s why today I have a simple recipe for a salad with kale, pomegranate, and nuts: it’s a perfect mix for a quick, healthy lunch or light dinner.

If you’ve been searching for even more plant-based inspirations, look no further! Check out my Diet & Training by Ann app where you’ll find ready-made diet plans, recipes, and tips that will help you implement healthy habits on a regular basis. Ready for a plant-based revolution? Check out the recipe below and join Veganuary with me! 💚

Preparation:

I put the kale in a bowl, added pomegranate seeds and diced feta cheese. I drizzled it all with olive oil and freshly squeezed lemon juice, then seasoned it with a pinch of salt and pepper. I gently mixed it all together to combine the ingredients, and then sprinkled the salad with chopped nuts.

If you can’t find a vegan equivalent of feta cheese in your store, you opt for the following substitutes:

• Feta tofu: cut firm tofu into cubes and marinate in olive oil, lemon juice, garlic, salt, oregano and a bit of apple cider vinegar and it will take on a feta-like flavor.
• Diced almonds: soak the almonds, peel them, cut into small pieces and mix with olive oil, lemon juice and salt.
• Cashews: Chop the cashews into small pieces, then mix them with olive oil, lemon juice, and herbs.

Each of these options puts a spin on your salad and still lets you enjoy the plant-based menu!