1/2 bunch kale, stems removed and leaves torn
1 cup English spinach leaves
1 small bulb fennel, thinly sliced
1/2 cup activated pumpkin seeds
½ cup pomegranate seeds
For the dressing:
Juice of 1 lemon
1 clove garlic, roughly chopped
1/3 cup cold pressed extra-virgin olive oil
2 tsp raw honey or maple syrup
1/4 cup basil, roughly chopped
Himalayan salt and ground pepper
To make the green dressing, puree all the ingredients together with a stick blender or in a food processor. Taste and adjust with more seasoning, honey or lemon juice.
Combine the kale with about half of the dressing in a large bowl. Use your hands to work the dressing into the kale – don’t omit this step.
Add the kale, English spinach, fennel, pumpkin seeds and arrange in your salad bowl.
Add the pomegranate (as you remove the seeds, try and do this over the top of the salad bowl so all the lovely pomegranate juice drizzles into your salad) add more dressing, a couple of pinches of salt, then toss again.
Drizzle the salad with the remaining dressing.