Super Seasonal Crunch Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3-4

Super Seasonal Crunch Salad


    For the Salad
  • 8 cups (approx. 560g) destemmed and roughly chopped kale of choice
  • 80g (½ cup) pomegranate arils
  • 30g (¼ cup) sesame seeds; we used a mixture of black and white sesame seeds
  • 30g (2 heaped tbsp) chia seeds
  • 35g (¼ cup) Linwoods Shelled Hemp
  • 3-4 tbsp large flake coconut
  • 2 tsp bee pollen, optional
  • 200g (1 cup) cauliflower rice, steamed
  • 1 cup leftover roast veggies; we just used carrots but you can add brussels, broccoli, parsnips, butternut squash, sweet or white potato
    For the Dressing
  • 2 tbsp (30ml) extra virgin cold pressed olive oil
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced or ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ½ tsp Pink Himalayan Rock Salt
  • Freshly ground black pepper, to taste


  1. Whisk together all dressing ingredients.
  2. Toss the kale in the dressing and massage for 2-3 minutes to soften the leaves!
  3. Mix together all salad ingredients...except for the bee poll. It’s that easy!
  4. Season with a little more Pink Himalayan Rock Salt and Black Pepper to taste!
  5. Sprinkle over bee pollen if using before serving.