About Recipe

Would you believe me if I said that this kale salad contains no more than 10 ingredients (that’s including dressing items and cooking oil), is packed with superfoods and perfect for your lunch box? Well you should, because it’s all true.

The great thing about kale is that, unlike most other leafy greens, it actually gets better when it wilts down, which makes it perfect lunch box material. Add a dollop of hummus and you’re all set.

If you’re not the lunch box type, this beautiful salad works just as well on the dinner table. In fact, I think it might even be worthy of serving when entertaining, because who wouldn’t want to tuck into that?

Note: this salad serves 2 if you are eating it on its own, however, if you are serving it as a side it will easily feed 4.

  • Serves2
  • Prep15m
  • Cook35m
  • Difficulty2/10


  • 200g rainbow carrots
  • 250g cooked grain mix (I used a mix of bulgur and lentils)
  • 4 handfuls of kale
  • ½ dl/0.2 cups almonds, roasted and coarsely chopped
  • ½ dl/0.2 cups fresh parsley, chopped
  • 100g feta cheese
  • 1 dl/0.4 cups pomegranate seeds
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar


Preheat your oven to 200°C.

Wash the carrots and drizzle with olive oil before cooking them whole in the oven for 35-40 minutes until soft and golden.

Cook the grain mixture according to the directions on the package.

Remove the stems from the kale and place the leaves in a big bowl.

Squeeze lemon juice into the bowl and add 1 tablespoon of olive oil to the mixture. Use both of your hands to massage the kale until it softens.

Coarsely chop the almonds and roast them in a dry pan until golden.

Mix grains, kale, pomegranate seeds, fresh parsley, almonds and crumbled feta cheese with a drizzle of balsamic vinegar and top with roasted carrots.