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  • Writer's pictureKaterina Greco

Rainbow Kale Salad Recipe

Updated: May 31

There is a reason this is Katerina's favorite. It has a complex sensory and flavor profile, while also being healthy and easy to make. Perfect for those late fall/early winter days where you need a little extra color.


  • 2 heads of kale, finely chopped

  • Seeds from 1 pomegranate

  • 2 shredded carrots

  • 1/2 cup olive oil

  • 1/4 cup white balsamic vinegar

  • Salt, pepper, and maple syrup or honey to taste

  • 1 tablespoon mustard


  1. Prep and Assemble: Begin by finely chopping 2 heads of kale, shredding 2 carrots, and collecting the seeds from 1 pomegranate. Combine them in a large bowl.

  2. Blend to Perfection: In a blender, combine 1/2 cup olive oil, 1/4 cup white balsamic vinegar, salt, pepper, maple syrup or honey to taste, and 1 tablespoon of mustard. Blend until the ingredients form a smooth dressing.

  3. Drizzle and Massage: Pour the blended dressing over the prepared salad ingredients. With a gentle massage, ensure every kale leaf is coated with the dressing.

  4. Enjoy: Serve cold, or immediately after preparing.

Treat yourself to a kale salad that has a special kick—enjoy the goodness and savor the freshness in every mouthful!

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