Winter kale salad
For the salad:
  • 125 g millet (if you’re making the patties, too, save time and cook all of the millet (250 g) at once)
  • 3 good handful of kale
  • 2 mandarines
  • 1 pomegranate
  • 100 g roasted hazelnuts (or nuts of your choice)
For the dressing:
  • 4 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon of honey (or maple or rice syrup)
  • Sea salt and black pepper
  1. Mix the dressing in a small bowl. Core the pomegranate and roast the hazelnuts in a pan for about 5 minutes. Boil 250 g of millet together with 600 ml of water. Reduce the heat and simmer for about 10 minutes. In between, see if there is still enough water in the pot and if necessary add a little more water. After 10 minutes, remove the pot from the heat and let it swell for another 10 minutes with the lid closed.
  2. Set aside 150 g of millet for the patties.
  3. Remove the kale leaves from the stalk. Put the leaves together with the dressing in a large bowl and massage the kale with your hands for about 5 minutes. This makes the leaves softer and less bristly in the mouth.
  4. To serve, place the massed kale on a nice serving plate. Spread the millet over it, as well as the hazelnuts and pomegranate seeds.
  5. Store the salad in the fridge until served. Distribute freshly peeled mandarins on the salad just before serving. As a decoration, you can decorate the sliced pomegranate nicely on the salad plate (see photo).
Recipe by Heavenlynn Healthy at